Wedge Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Slice the head into 4 equal wedges through the core so each wedge holds together. Rinse wedges briefly under cold water, then spin or pat dry thoroughly. Chill in refrigerator while preparing other components so they stay crisp.

Cook bacon

Preheat oven to 400°F (205°C) or heat a skillet over medium heat. Arrange bacon slices on a rimmed baking sheet (or cook in skillet), bake 12–16 minutes until crispy. Transfer bacon to paper towels to drain and cool, then crumble or chop into bite-size pieces.

Prepare tomatoes and eggs

While bacon cooks, core and cut tomatoes into wedges or large dice (depending on presentation). For hard-boiled eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and cover; let sit 9–11 minutes. Transfer to an ice bath, peel, and halve or quarter each egg.

In a medium bowl, whisk together mayonnaise and sour cream until smooth. Add buttermilk and whisk to loosen to a pourable consistency. Stir in white wine vinegar, lemon juice, minced garlic, Worcestershire sauce, salt, and black pepper. Fold in 2 oz crumbled blue cheese, mashing a bit with the back of a spoon to distribute flavor while leaving some small chunks. Taste and adjust seasoning or buttermilk to reach desired thickness. Chill dressing at least 15 minutes to let flavors meld. Reserve a tablespoon of dressing for plating if you want to drizzle.

Place a chilled wedge on each plate with the cut side up. Spoon or drizzle 2–3 tablespoons (or to taste) of blue cheese dressing over each wedge, letting some run into the crevices. Sprinkle each wedge with tomato pieces, halved/quartered hard-boiled egg, and crumbled bacon evenly.

Scatter remaining blue cheese crumbles over top, and finish with a pinch of kosher salt and a few grinds of freshly ground black pepper. Garnish with sliced chives if using.

Serve immediately while bacon is still slightly warm and lettuce is crisp.