Wedge Recipe

Cook bacon

Preheat a skillet over medium heat. Lay 6 slices of thick-cut bacon in a single layer and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain and cool. When cool, roughly crumble or chop into bite-sized pieces.

Prepare lettuce

Remove any loose or wilted outer leaves from 2 heads of iceberg lettuce. Cut each head into 4 wedges by first halving through the core, then halving each half so you have 8 wedges total. Keep the core intact on each wedge to help hold leaves together; trim a thin slice from the stem end if needed so wedges sit flat on the plate.

Prepare tomatoes

Rinse 1 cup grape tomatoes, pat dry, and halve them lengthwise.

Assemble wedges

Arrange 4 wedges (or 8, depending on serving) on chilled plates with the cut sides up. Distribute halved grape tomatoes evenly around and on top of the wedges. Sprinkle 3 oz blue cheese crumbles over the wedges, reserving a small pinch for garnish if desired. Scatter the crumbled bacon pieces evenly across the wedges.

Dress and season

In a small bowl, stir together 3 tbs blue cheese dressing with 1 tsp lemon juice, 1 tsp freshly ground black pepper, and 1/4 tsp fine sea salt to brighten and season the dressing. Taste and adjust: add a pinch more salt if needed. Drizzle about 3/4 of the dressing evenly over the assembled wedges.

Serve

Finish by drizzling any remaining dressing, sprinkle the reserved blue cheese and chopped bacon if you kept some back, and scatter 1 tsp chopped chives over the top if using. Serve immediately so the lettuce stays crisp.