The Iceberg Epic Wedge Recipe
Crisp Iceberg Lettuce, Topped with Bacon, Tomatoes, Danish Bleu Crumbles, & European Bleu Cheese Dressing
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Ingredients
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Wedge Salad
European Bleu Cheese Dressing
Method
Wedge Salad
- 1
Prepare lettuce
Remove any loose outer leaves from the iceberg heads. Rinse each head under cold running water, shake off excess, and pat dry thoroughly with clean kitchen towels or paper towels. Using a large sharp chef's knife, cut each head into 4 equal wedges (quarter each head) through the root so wedges hold together. Keep refrigerated on a tray until plating.
- 2
Cook bacon
Preheat oven to 400°F (200°C). Arrange bacon strips in a single layer on a rimmed baking sheet lined with foil. Bake 12–16 minutes until crisp to your liking. Alternatively, cook bacon in a skillet over medium heat, turning, until crisp, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain and cool; when cool, break into bite-sized pieces.
- 3
Prepare tomatoes and season
Core and quarter the tomatoes, then slice each quarter into 2–3 thin wedges (or chop into large dice if preferred). Lightly season the tomato pieces with 1/2 teaspoon of the sea salt and 1/4 teaspoon of coarse black pepper; set aside.
- 4
Assemble wedges
Place one wedge on each chilled salad plate with the cut side facing up. Spoon 2–3 tablespoons of the European bleu cheese dressing (see dressing section) over the top of each wedge, allowing some to run down the sides. Sprinkle each wedge evenly with Danish bleu cheese crumbles (about 3/4 oz per wedge if serving four), distribute the bacon pieces over the top, then scatter the seasoned tomato pieces around and on top of the wedge. Finish with a light sprinkle of chopped chives and a crack of fresh black pepper to taste. Serve immediately.
European Bleu Cheese Dressing
- 5
Combine base
In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and slightly thickened.
- 6
Add flavorings
Stir in the crumbled European-style bleu cheese (reserve 1 tablespoon of crumbles for garnish if desired), lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, kosher salt, and freshly ground black pepper.
- 7
Adjust texture and finish
If the dressing is too thick, whisk in additional buttermilk, 1 tablespoon at a time, until desired pourable consistency is reached (target: coats a spoon but still pours). For a silkier finish, whisk in 1 teaspoon extra-virgin olive oil. Taste and adjust seasoning with more salt or lemon juice as needed.
- 8
Chill and meld
Cover the dressing and chill in the refrigerator for at least 30 minutes (up to 24 hours) to allow flavors to meld. Give a final stir before using. Dressing will keep refrigerated in an airtight container for up to 4 days.