Iceberg Wedge Salad Recipe

Prepare lettuce

Remove any outer wilted leaves from the iceberg head. Using a sharp knife, cut the head into 4 equal wedges (quarters) through the core so each wedge holds together. Pat each wedge dry with paper towels and place on a serving plate.

Prep tomatoes

Rinse the grape tomatoes and halve them lengthwise. Scatter evenly over each iceberg wedge (about 1/4 cup per wedge).

Drain pickled onions

If your pickled red onions are in liquid, briefly drain them in a fine mesh strainer and pat lightly with paper towel. Distribute about 1/4 cup pickled onions over each wedge.

Add blue cheese

Crumble the blue cheese if not pre-crumbled. Sprinkle about 3/4 ounce (roughly 3 tablespoons) of blue cheese crumbles on each wedge, breaking larger pieces into bite-size bits.

Chop chives

Wash and finely slice the fresh chives. Reserve for garnish (about 1/2 tablespoon per wedge).

Cook bacon

Preheat a skillet over medium heat. Lay the bacon slices in a single layer and cook, turning occasionally, until crisp and browned, about 8–10 minutes depending on thickness.

Drain and crumble

Transfer cooked bacon to a paper towel-lined plate to drain. When cool enough to handle, chop or crumble the bacon into small pieces. Sprinkle about 1.5 slices' worth (roughly 1.5 tablespoons) of crumbled bacon on each wedge.

Season and dress

In a small bowl combine the ranch dressing and olive oil and stir to slightly thin. Taste and season with kosher salt and black pepper. Drizzle approximately 3/4 tablespoon (about 2 teaspoons) of the dressing mixture over each wedge, or more to taste.

Assemble final plate

After dressing, sprinkle remaining blue cheese and bacon around each wedge as desired. Finish by sprinkling the chopped chives over each wedge for color and a mild onion note. Serve immediately while bacon is still slightly warm.