Iceberg Salad Recipe

Prepare lettuce

Remove outer wilted leaves from the iceberg head. Halve the head through the core and then slice each half into 1-inch thick wedges (or cut into bite-size chunks if preferred). Pat dry with paper towels or spin in a salad spinner to remove excess moisture.

Prepare vegetables

Halve the cherry tomatoes. Peel the cucumber if desired, then slice lengthwise, remove seeds if large, and chop to produce approximately 1/2 cup. Thinly slice the red onion into half-moons and separate into rings.

Prepare eggs and bacon

Peel and quarter the hard-boiled eggs. If bacon is not yet cooked, cook 3–4 slices in a skillet over medium heat until crisp, drain on paper towels and crumble to equal about 1/2 cup.

Assemble salad

In a large bowl or on a serving platter, arrange the iceberg wedges or chopped lettuce. Scatter cherry tomatoes, cucumber, red onion, shredded cheddar, crumbled bacon and quartered eggs evenly over the lettuce.

In a medium bowl, whisk together mayonnaise and sour cream until smooth.

Add apple cider vinegar, Dijon mustard, granulated sugar, garlic powder, salt and black pepper. Whisk until combined.

Add 1 teaspoon cold water and whisk again to loosen the dressing to a pourable consistency. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or a squeeze of lemon if desired.

Pour dressing over the assembled salad just before serving (start with half and add more to taste) or serve on the side for guests to dress individually.

Sprinkle sliced chives over the dressed salad and place lemon wedges alongside the platter for additional brightness.

Serve immediately so the lettuce stays crisp.