Iceberg Wedge Recipe

Peel the red onion and slice very thinly into half-moons (use a sharp knife or mandoline). Place slices in a heatproof jar or bowl.

In a small saucepan combine apple cider vinegar, water, sugar, and 1/2 teaspoon salt. Bring to a simmer, stirring until sugar dissolves, then remove from heat.

Pour the hot brine over the sliced onions, pressing down so they are submerged. Let sit at room temperature for 30 minutes to 1 hour. For best flavor, refrigerate at least 1 hour; they will keep refrigerated for up to 2 weeks.

Before assembling the salad, drain excess pickling liquid and reserve a few tablespoons of onions and some liquid for plating if desired.

Preheat oven to 400°F (200°C). Line a small baking sheet with parchment.

Toss grape tomatoes with 1.5 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on the sheet in a single layer.

Roast for 12–16 minutes, until skins blister and tomatoes begin to collapse but still hold their shape. Remove from oven and let cool slightly.

Preheat a cast-iron skillet or oven broiler. Lay bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–12 minutes). Alternatively, bake on a sheet at 400°F (200°C) for 12–16 minutes.

Transfer cooked bacon to a paper-towel-lined plate to drain, then roughly chop or break into bite-sized pieces. Keep warm or at room temperature.

In a blender or food processor combine parsley, chives, tarragon (if using), lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pulse to roughly chop the herbs.

With the motor running, slowly drizzle in 1/2 cup extra-virgin olive oil until emulsified into a bright green herb oil. Taste and adjust seasoning. Strain through a fine mesh if a smoother oil is desired.

Transfer to a small squeeze bottle or jar for easy finishing.

If using store-bought dressing, whisk in 1/2 teaspoon lemon juice to brighten. If the dressing is too thick, whisk in up to 1 tablespoon milk or buttermilk to reach a pourable consistency.

If making quick homemade dressing: mash 1/2 cup crumbled point reyes blue cheese with 1/2 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, pinch of salt and pepper; thin with milk as needed.

Trim the root end of the iceberg head to create a stable base, then cut the head into 4 equal wedges (quarters). Keep wedges cold until plating.

Place one wedge on a chilled plate. Sprinkle each wedge evenly with 1/4 teaspoon salt and a light grind of black pepper.

Drizzle about 1 tablespoon of blue cheese dressing over each wedge, letting it cascade into the layers.

Scatter 3 tablespoons (about 3/4 cup total across 4 wedges) crumbled point reyes blue cheese over the dressed wedge for extra texture and flavor.

Top with 3–4 roasted grape tomatoes per wedge (about 12–16 tomatoes total divided among wedges).

Add a generous spoonful (about 1–2 tablespoons) of pickled red onions to each wedge, distributing evenly.

Sprinkle chopped bacon pieces evenly across each wedge (about 1.5 slices worth per wedge).

Finish by drizzling 1 teaspoon of herb oil over each wedge and lightly sprinkling 1/4 teaspoon of everything bagel seasoning across the entire salad (divide evenly).

Serve immediately so lettuce stays crisp. Offer extra blue cheese dressing and pickled onions on the side.