Wedge Salad – Gf Recipe

Prepare lettuce

Remove any slimy outer leaves from the iceberg head. Using a sharp knife, cut the head into 4 equal wedges through the core so each wedge holds together. Pat the cut surfaces dry with paper towels to remove excess moisture so dressing will adhere.

Prep vegetables

Core and quarter the roma tomatoes or cut into thick wedges. Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick. Thinly slice the red onion into rings and separate. Keep vegetables refrigerated until plating.

Cook bacon

Preheat oven to 400°F (200°C). Place bacon slices on a rimmed baking sheet lined with foil in a single layer. Bake 12–16 minutes until crisp. Remove to paper towels to drain, then when cool chop or crumble into bite-sized pieces.

Assemble wedges

Place each iceberg wedge on individual plates or a shared platter. Spoon or scatter cucumber slices, tomato wedges, and a few red onion rings around and partially over each wedge. Sprinkle blue cheese crumbles evenly across each wedge and then top with the chopped bacon and chopped chives if using.

In a medium bowl whisk together mayonnaise, sour cream, and buttermilk until smooth. Add lemon juice, white wine vinegar, garlic powder, onion powder, Worcestershire sauce, kosher salt, and black pepper. Taste and adjust seasoning or thin with additional buttermilk (1 tbsp at a time) to desired consistency. Chill until ready to use (at least 10 minutes).

When serving, drizzle or spoon 1–2 tablespoons of dressing over each wedge (more on the side if desired).

Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a gentle simmer and reduce to a thick syrupy consistency, about 8–12 minutes, stirring occasionally. Remove from heat and let cool slightly; it will thicken more as it cools.

Use a spoon to lightly drizzle warmed glaze in a thin line over each assembled wedge for a touch of sweet acidity.