Wedge Recipe

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and halve lengthwise. Set aside.

Cook bacon

In a skillet over medium heat, add bacon strips and cook until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain and cool, then crumble or cut into bite-size pieces.

In a bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, white wine vinegar, Worcestershire sauce, garlic powder, salt, and black pepper until smooth.

Fold in 1 oz crumbled blue cheese. Taste and adjust seasoning or add additional buttermilk to reach desired pourable consistency. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Remove any loose or damaged outer leaves from the head of iceberg lettuce. Rinse the head under cold water, pat dry thoroughly with paper towels or spin-dry. Keeping the core intact, slice the head into 4 equal wedges (cut through the core so each wedge holds together).

Place each wedge on a chilled salad plate. Spoon about 2–3 tablespoons of blue cheese dressing over the top of each wedge, letting it run down the sides.

Arrange halved hard-boiled eggs and halved or quartered cherry tomatoes around and on top of the wedge as desired.

Scatter crumbled bacon evenly over each wedge.

Sprinkle remaining 2 oz (approx.) of blue cheese crumbles generously over the wedges for texture and flavor. If you used only 1 oz in the dressing, use the 3 oz listed for salad total (1 oz in dressing + 3 oz on salad).

Finish with a light drizzle of olive oil (optional) and a dusting of smoked paprika for color. Garnish with chopped chives if using.