Lettuce Wedge Salad Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a wire rack set over a rimmed baking sheet (or directly on the sheet with parchment). Bake 12–18 minutes until crisp to your preference. Remove and transfer to a paper-towel-lined plate to drain and cool. Once cool, roughly chop or crumble the bacon into bite-sized pieces.

Prep vegetables

While the bacon cooks, remove any wilted outer leaves from the iceberg heads. Rinse heads under cold water and pat dry thoroughly. Quarter each head lengthwise to create wedge-shaped quarters (for 2 heads you will have 8 wedges). Cut tomatoes into 1/2-inch dice. Keep tomatoes chilled until assembly.

Season wedges

Place each iceberg wedge on individual plates. Lightly sprinkle each wedge with a small pinch of sea salt and a crack of freshly ground black pepper (use total salt/pepper amounts listed in ingredients distributed across wedges).

Assemble

Spoon a generous drizzle (or serve on the side) of bleu cheese dressing over each wedge so it runs down the leaves. Scatter diced tomatoes evenly over wedges, then sprinkle crumbled applewood smoked bacon and blue cheese crumbles on top. Finish with a light sprinkle of chopped chives if using.

In a medium bowl, combine mayonnaise and sour cream until smooth. Whisk in buttermilk to reach a pourable but still creamy consistency (add a touch more buttermilk if you prefer thinner dressing).

Stir in crumbled bleu cheese, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, Worcestershire sauce, kosher salt, and black pepper. Gently fold to distribute the cheese but leave some small chunks for texture.

Taste and adjust seasoning: add more salt or lemon juice if it needs brightness. Cover and refrigerate at least 30 minutes to allow flavors to meld (can be made up to 48 hours ahead). If dressing thickens in fridge, thin with 1–2 teaspoons of buttermilk or water before serving.