Restaurants›Firefly Grill STL›Wedge Recipe

Wedge Recipe

Inspired by Firefly Grill STL
Time35m
Serves4

iceberg, tomatoes, crispy onions, bleu cheese dressing, gorgonzola crumbles, bacon, balsamic glaze

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Wedge

Bleu Cheese Dressing

Finishing & Garnish

Method

Wedge

1

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Slice the head into 4 equal wedges through the core so each wedge holds together. Keep wedges chilled on a tray while you prepare toppings.

2

Prepare tomatoes

Slice the roma tomatoes into 1/4-inch thick slices or wedges, then cut into halves or quarters as desired for plating. Pat dry with a paper towel.

3

Cook bacon

In a skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

4

Crispy onions

If using store-bought crispy fried onions, set aside. To make quick homemade version: thinly slice 1 small onion, dust with 1 tbsp flour and a pinch of salt, then fry in 1/2 cup vegetable oil over medium-high heat in batches until golden and crisp (2–3 minutes). Drain on paper towels and cool.

Bleu Cheese Dressing

5

Combine mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in a bowl. Whisk until smooth. Fold in 2 oz crumbled bleu cheese, leaving some slightly chunky pieces. Taste and adjust seasoning or thickness — add a little more buttermilk to thin or more mayo/sour cream to thicken. Chill for 10–15 minutes to let flavors meld.

Assembly & Finishing

6

Place one iceberg wedge on each chilled plate, cut side facing up.

7

Drizzle about 1 to 2 tablespoons of bleu cheese dressing over each wedge, aiming to coat the top and slightly run down the sides (reserve extra dressing for serving).

8

Arrange tomato slices around and on top of the wedge, then sprinkle chopped bacon evenly over each.

9

Scatter the 3 oz of gorgonzola/bleu cheese crumbles over the wedge and tomatoes for extra bold flavor.

10

Top each salad with about 1/4 cup of crispy fried onions to add crunch.

11

Finish with a light drizzle (about 1/2 tablespoon) of balsamic glaze over each wedge. If desired, garnish with a pinch of chopped fresh chives and a grind of coarse black pepper.

12

Serve immediately so the crispy onions remain crunchy and the lettuce stays cold.