Blue Cheese Wedge Recipe
Wedge of iceberg lettuce topped with blue cheese dressing, blue cheese crumbles, red onions, smoked bacon and Roma tomatoes.
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Ingredients
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Wedge
Blue cheese dressing
Toppings
Method
Wedge
Prepare lettuce
Remove outer leaves from the iceberg heads if wilted. Cut each head into quarters through the core to form wedges. Trim a thin slice from the bottom of each wedge so it sits flat but keep cores intact to hold leaves together. Rinse wedges under cold water to remove grit, then spin or pat dry thoroughly. Chill in refrigerator while preparing other components.
Prepare tomatoes and onion
Core and quarter the roma tomatoes if halving, or slice into 1/4-inch wedges depending on presentation. Thinly slice the red onion into rings, then separate rings and soak in ice water for 5 minutes if you prefer milder flavor; drain and pat dry.
Blue cheese dressing
Make dressing
In a medium bowl, whisk together mayonnaise and sour cream until smooth. Whisk in buttermilk a little at a time until the dressing reaches a pourable but still creamy consistency. Add lemon juice, white wine vinegar, minced garlic, kosher salt and 1/4 tsp coarsely ground black pepper; whisk to combine.
Fold in blue cheese
Gently fold in 1/2 cup crumbled blue cheese, leaving some chunks for texture. Taste and adjust seasoning: add more salt, pepper or a splash more buttermilk to thin, if desired. Refrigerate the dressing for at least 15 minutes to allow flavors to marry (can be made up to 24 hours ahead).
Toppings
Cook bacon
Preheat oven to 400°F (200°C) or heat a skillet over medium. Arrange bacon slices on a rimmed baking sheet (or in skillet) and cook until crisp, about 12–18 minutes in oven or 8–10 minutes in skillet, turning as needed. Transfer to paper towels to drain and cool, then chop into bite-sized pieces.
Assemble wedges
Place chilled lettuce wedges on individual plates. Spoon or drizzle about 2–3 tablespoons (roughly 1.5–2 tbsp depending on preference) of blue cheese dressing over each wedge, allowing it to cascade into crevices. Scatter 1–2 tablespoons crumbled blue cheese evenly over each wedge. Arrange roma tomato pieces and a few thin red onion rings around and on top of each wedge. Sprinkle chopped bacon over the wedges and finish with a light dusting of freshly ground black pepper and optional minced chives.
Serve
Serve immediately so lettuce stays crisp. Offer additional blue cheese dressing on the side.