Wedge Salad Recipe

Prepare lettuce

Remove any damaged outer leaves from the iceberg head. Rinse the head under cold water and pat dry thoroughly with paper towels or a clean kitchen towel. Place the head on a cutting board and cut into 4 equal wedges through the core so each wedge holds together; leave a bit of core attached to keep wedges intact.

Prepare tomatoes and onion

Halve the cherry tomatoes. Thinly slice the red onion into half-moons and separate into rings. If you prefer milder onion flavor, soak the sliced onion in cold water for 5 minutes then drain and pat dry.

Crisp and crumble bacon

Cook bacon until crisp in a skillet over medium heat, or bake on a rimmed sheet at 400°F (200°C) for 12–18 minutes until crisp. Drain on paper towels, then crumble or chop into bite-sized pieces. Reserve a few larger pieces for garnish if desired.

Assemble wedges

Place each iceberg wedge on a chilled plate. Spoon or scatter halved cherry tomatoes and sliced red onion over and around each wedge. Sprinkle crumbled bacon evenly over the wedges. Scatter 2 tablespoons (approx.) of blue cheese crumbles on each wedge and garnish with a pinch of sliced chives.

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

Stir in buttermilk, lemon juice, and white wine vinegar to loosen the dressing to a pourable but still thick consistency. Add minced garlic, Worcestershire sauce, kosher salt, and black pepper. Whisk until homogenous.

Fold in the 1/4 cup crumbled blue cheese into the dressing, keeping some small chunks for texture. Taste and adjust seasoning: add more lemon juice or a pinch more salt if needed. If you prefer a thinner dressing, add an additional teaspoon or two of buttermilk.

If using optional capers and olive oil, stir them into the dressing or reserve capers to scatter on top of the assembled wedges.

Just before serving, drizzle 2–3 tablespoons of the creamy blue cheese dressing over each wedge (or serve extra dressing on the side).

Sprinkle additional blue cheese crumbles and the reserved bacon pieces on top. Garnish with a few extra snips of chives and, if desired, a few capers and a light drizzle of olive oil.

Serve immediately so the lettuce remains crisp. Provide a fork and knife; recommend guests spoon extra dressing from the side if they want more.