Wedge Salad Recipe

Prepare lettuce

Remove any damaged outer leaves from the iceberg head. Using a sharp chef's knife, quarter the head through the core to form 4 even wedges. Rinse each wedge gently under cold water, shake off excess moisture, then pat dry with paper towels. Keep the core intact to hold leaves together.

Slice vegetables

Core the tomatoes and cut each into 4 wedges (or into 8 if smaller). Slice the cucumber into 1/4" half-moons or thin rounds. Peel the red onion, cut in half, then very thinly slice into half-moons. If you prefer milder onion, soak the slices in cold water for 5 minutes and drain.

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. For oven method: arrange bacon in a single layer on a rimmed baking sheet lined with foil and a wire rack if available. Bake 12–16 minutes until crisp. For skillet: cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to paper towels to drain and cool, then chop into 1" pieces or crumble.

Assemble wedges

Place each iceberg wedge on a serving plate. Tuck tomato wedges and cucumber slices alongside and slightly under the lettuce so they sit against the wedge. Fan a few thin red onion slices over the top of each wedge. Sprinkle chopped bacon and the majority of blue cheese crumbles evenly over each wedge. Reserve a small amount of blue cheese for garnish.

Sprinkle snipped chives (optional) over the assembled salads for color and mild onion flavor.

In a medium bowl, whisk together mayonnaise and sour cream until smooth. Stir in buttermilk a little at a time to reach a pourable but still creamy consistency (adjust more or less buttermilk as needed).

Fold in the crumbled blue cheese, lemon juice, minced garlic, Worcestershire sauce, salt, and black pepper. Taste and adjust seasoning or tang by adding a little more lemon juice, salt, or buttermilk. Chill the dressing at least 10 minutes to let flavors meld; if it thickens too much, thin with a teaspoon or two of milk or buttermilk.

When ready to serve, spoon or drizzle dressing over each wedge (about 2–3 tablespoons per wedge) or serve on the side.

Place the balsamic vinegar and brown sugar (or honey) in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Reduce heat to low and simmer until reduced by about half and slightly syrupy, 8–12 minutes, stirring occasionally. Watch closely to avoid burning.

Remove from heat and let cool; glaze will thicken further as it cools. If it becomes too thick, whisk in a teaspoon of warm water to loosen.

Drizzle a thin stream of balsamic glaze over each assembled wedge in a crisscross pattern (about 1 teaspoon per wedge) just before serving.