Bleu Cheese Wedge Salad Recipe

Prepare lettuce wedges

Trim core from whole iceberg heads and cut each head into 4 even wedges. Rinse each wedge under cold water, shake gently and pat dry with paper towels. Refrigerate on a tray until ready to serve so they stay crisp.

Prepare tomatoes

Slice roma tomatoes into 6–8 wedges or into 1/2-inch slices, depending on preference. Lightly season tomato slices with 1/4 teaspoon kosher salt and a few grinds of black pepper; set aside.

Cook bacon

Cook bacon strips in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then crumble or chop into bite-size pieces.

Assemble wedges

Place one chilled iceberg wedge on each of 4 plates. Tuck tomato slices around the base and sprinkle crumbled bacon evenly over the wedges. Reserve a small amount (about 1 tablespoon) of crumbled bleu cheese for garnish if desired.

Make dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons buttermilk, 1 teaspoon lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder until smooth. Season with 1/2 teaspoon coarse ground black pepper and 1/2 teaspoon kosher salt (adjust to taste). Add 2 dashes hot sauce if using. Fold in 2.5 ounces of the crumbled bleu cheese, reserving about 1/2 ounce for garnish. If the dressing is too thick, add up to 1 tablespoon more buttermilk to reach a pourable but creamy consistency.

Dress the wedges

Spoon 2 to 3 tablespoons of bleu cheese dressing over each iceberg wedge, letting it cascade down the sides. Use more or less dressing to taste.

Finish and serve

Scatter the remaining crumbled bleu cheese and crumbled bacon over the dressed wedges. Sprinkle sliced chives and a light grind of fresh black pepper across each plate. Serve immediately so the wedges remain crisp.