Wedge Salad Recipe

Prepare lettuce

Remove loose outer leaves from baby iceberg heads. Trim stem ends and slice each head into 4 wedges lengthwise so you have 8 wedges total. Pat wedges dry with paper towels to remove excess moisture.

Prep vegetables

Halve cherry tomatoes. Thinly slice red onion into half-moons and separate into rings. Keep prepared vegetables refrigerated until assembly.

Crisp bacon

If you don't have pre-cooked bacon, cook 6 strips of bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and crumble when cool. Measure 3/4 cup crumbled bacon for the salad.

Season wedges

Lay 4–8 wedges on each serving plate. Sprinkle each wedge lightly with kosher salt and fresh ground black pepper (adjust to taste).

Assemble

Place halved cherry tomatoes and a few rings of red onion around and on top of each wedge. Sprinkle blue cheese crumbles and crumbled bacon over the wedges. Garnish with sliced chives.

In a medium bowl combine mayonnaise, sour cream, and Greek yogurt. Whisk until smooth.

Add apple cider vinegar, sweet pickle relish, chopped capers, Dijon mustard, Worcestershire sauce, granulated sugar, minced garlic, and lemon juice. Whisk to combine thoroughly. The relish and capers provide the pickled flavor profile.

Season dressing with 1/4 tsp salt and 1/4 tsp fresh ground black pepper. Taste and adjust: add up to 1 tsp more sugar if too tangy, or an additional 1 tsp vinegar for brightness.

If the dressing is too thick, whisk in cold water 1 tablespoon at a time until desired drizzle consistency is reached (about 1–2 tbsp). Chill dressing at least 15 minutes to allow flavors to meld; can be made up to 24 hours ahead.

When ready to serve, spoon or drizzle about 2–3 tablespoons of dressing over each wedge (or serve dressing on the side). Reserve extra dressing for guests.