The Wedge Recipe
Iceberg Lettuce, Chopped Bacon, Blue Cheese Crumbles, Cherry Tomatoes, Pickled Red Onion
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare lettuce
Remove any wilted outer leaves from the iceberg head. Rinse the head under cold water and pat dry thoroughly. Cut the head into 4 wedges by slicing through the core so each wedge holds together; leave core intact on each wedge to help structure.
- 2
Tomatoes
Rinse the cherry tomatoes and halve them. Set aside.
- 3
Bacon
If your bacon is not cooked, pan-fry or bake 6 slices until crisp. Drain on paper towels and chop roughly into bite-sized pieces.
- 4
- 5
Assemble wedges
Place each iceberg wedge on a chilled plate. Spoon dressing over the top of each wedge (about 2–3 tablespoons per wedge), letting some run down the sides. Distribute halved cherry tomatoes around and atop each wedge (about 1–4 tomatoes per wedge, depending on size). Sprinkle chopped bacon evenly over wedges. Scatter blue cheese crumbles generously over each wedge (about 3/4 ounce per wedge). Top with a few pickled red onion slices and a pinch of chopped fresh chives if using. Finish with a light grind of black pepper.
Dressing
- 6
In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk. Whisk until smooth.
- 7
Add 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Worcestershire sauce, 1 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk to combine and taste; adjust seasoning with more salt, pepper or lemon as desired. If dressing is too thick, whisk in up to 2 tablespoons additional buttermilk or water to reach spoonable but pourable consistency.
- 8
For a smoother, more integrated dressing you can process the mixture briefly in a small blender or food processor for 10–15 seconds. Chill the dressing at least 15 minutes before dressing the wedges to let flavors meld.