Wedge Recipe

Prepare lettuce

Remove any wilted outer leaves from the head of iceberg lettuce. Cut the head into 4 equal wedges through the core so each wedge holds together. Pat dry with paper towels and chill in the refrigerator while you prepare other components.

Cook bacon

Place bacon slices in a single layer in a cold frying pan. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain and cool. When cool, roughly crumble or chop the bacon into bite-sized pieces.

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 10 minutes. Drain and transfer to an ice bath for 5 minutes. Peel and quarter the eggs. Keep chilled until assembly.

Assemble wedges

Place each chilled iceberg wedge on an individual plate. Season each wedge lightly with a pinch of kosher salt and a grind of black pepper (divide 0.5 tsp salt and 1 tsp pepper across 4 wedges). Scatter halved tomatoes and thinly sliced red onion around and over the wedge. Top each wedge with crumbled bacon, crumbled blue cheese (divide 3 oz across wedges), and quartered hard-boiled egg. Sprinkle sliced chives over the top.

In a small bowl, whisk together 0.5 cup mayonnaise, 0.25 cup sour cream and 2 tbsp buttermilk until smooth. Add 1 oz crumbled blue cheese and gently mash some of the crumbles into the dressing for texture while leaving some larger pieces. Stir in 1 tsp lemon juice, 0.5 tsp Worcestershire sauce, 0.25 tsp garlic powder, 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning or thin with additional buttermilk (1 tsp at a time) to reach desired consistency. Chill until ready to serve.

Combine 0.5 cup mayonnaise, 2 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp white wine vinegar, 1 tsp finely minced shallot, 0.25 tsp paprika, 0.125 tsp salt and 0.125 tsp black pepper in a bowl. Whisk until smooth and uniform. Taste and adjust sweet/sour balance with a little more relish or vinegar if needed. Chill until ready to serve.

Serve each wedge with a generous spoonful of blue cheese dressing and a drizzle or side of 1000 Island dressing so guests can choose. Optionally garnish with extra crumbled blue cheese and a final crack of black pepper. Serve immediately.