Blt Wedge Recipe

Prepare lettuce

Remove any loose outer leaves from whole iceberg heads. Cut each head into 4 even wedges through the core so each wedge holds together. Pat wedges dry with paper towels to remove surface moisture.

Cook bacon

Cook smoked bacon until crisp either in a skillet over medium heat (about 8–10 minutes, turning) or on a rimmed baking sheet at 400°F / 200°C for 12–15 minutes. Transfer to paper towels to drain and cool, then chop into 1/2‑inch pieces.

Make eggs and tomatoes ready

If not already done, hard‑boil eggs: cover eggs with cold water, bring to a boil, then simmer 9 minutes; cool in ice water, peel and chop. Halve grape tomatoes. Chop eggs roughly and set aside.

Assemble wedges

Place each iceberg wedge on an individual plate. Spoon about 1–2 tablespoons of Joe's vinaigrette over each wedge, letting it run down the leaves but not soaking them. Scatter halved grape tomatoes evenly over the wedges (about 1/4 cup per wedge). Sprinkle chopped hard‑boiled egg (about 1/2 egg per wedge) and chopped bacon (about 1–2 slices worth per wedge) over each wedge. Crumble blue cheese over the top (about 3/4 tablespoon per wedge). Finish with a light sprinkle of minced chives and a grind of black pepper to taste.

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, minced shallot, grated garlic, Kosher salt, and black pepper. Whisk to combine. Slowly drizzle in the extra‑virgin olive oil while whisking continuously (or add all ingredients to a jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a little more honey for sweetness or more vinegar for brightness. Yield: about 1/2 cup, enough for 4 wedges (about 1–2 tbs per wedge).