Iceberg Wedge Salad Recipe

Bake bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon slices in a single layer on the rack or directly on the foil. Pour 2 tablespoons water into the foil-lined pan (not on the bacon) to reduce smoking. Bake for 12–18 minutes depending on thickness until crisp but not burnt. Rotate the pan halfway through for even cooking.

Remove bacon to a paper towel–lined plate to drain and cool. When cool, roughly crumble or chop into 1/2–1 inch pieces. Reserve.

Make dressing

In a medium bowl whisk together 1 cup mayonnaise, 1 tablespoon sour cream and 1/2 cup buttermilk until smooth. Stir in chopped fresh chives, parsley and dill (if using), then add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice or vinegar. Taste and adjust: add more buttermilk to thin or more seasoning to taste. Refrigerate for at least 15 minutes to meld flavors.

Prepare lettuce: Remove any loose outer leaves from the head of iceberg. Using a sharp knife, trim a small flat piece from the bottom so the head sits steady. Quarter the head lengthwise to create 4 wedges. Keep core intact so wedges hold together. Pat wedges dry with paper towels to remove excess moisture.

Prepare tomatoes and onions: If grape tomatoes are whole, halve them. If using larger cherry tomatoes, quarter them. If using store-bought pickled red onions, drain well and pat lightly to remove excess brine; if using homemade, squeeze gently to remove extra liquid.

Plate: Place one iceberg wedge on each plate or share platter (this recipe makes 4 wedges). Spoon or drizzle about 2–3 tablespoons of ranch dressing over each wedge, focusing on the top and allowing some to run down the sides.

Top each wedge with approximately 1/4 cup halved grape tomatoes, about 3/4 ounce blue cheese crumbles (roughly 1–1.5 tablespoons), and a generous sprinkle of crumbled bacon (about 1.5 slices worth per wedge). Scatter pickled red onions across the wedges (about 2–3 tablespoons per wedge or to taste).

Finish and serve: Crack fresh black pepper over each wedge and garnish with a few small parsley leaves or extra chives if desired. Serve immediately so the lettuce stays crisp.