The French Wedge Recipe

Prepare lettuce

Remove any discolored outer leaves from the iceberg head. Rinse the head under cold water, pat dry thoroughly with a clean towel. Cut the head into 4 even wedges through the core so each wedge holds together. Keep wedges chilled until plating.

Tomatoes

Core and cut the vine-ripened tomatoes into 8 wedges total (2 wedges per salad wedge) or into 1/2-inch slices if preferred. Pat dry to avoid watering down the salad.

Prepare smoked beef tongue

If the smoked beef tongue is whole, slice very thinly across the grain (2–3 mm). Warm briefly in a sauté pan over medium heat with no added fat for 30–45 seconds per side to bring out aroma, or serve cold sliced. Cut slices into 4–6 strips for easy placement on the wedge.

Assemble wedges

Place each chilled iceberg wedge on a chilled plate. Spoon 2 tablespoons of Roquefort dressing over the top of each wedge allowing it to run down the sides. Arrange 2 tomato wedges (or a few slices) against the wedge. Fan 3–4 strips of smoked beef tongue along the top or to the side of each wedge. Sprinkle approximately 25 g (about 1/4 cup) crumbled Roquefort over each wedge and season lightly with a pinch of sea salt and freshly ground black pepper. Scatter a generous tablespoon of crispy shallots over each salad and finish with a light sprinkle of snipped chives.

In a medium bowl, crumble 80 g Roquefort cheese and mash slightly with the back of a fork. Add mayonnaise, Greek yogurt (or sour cream), Dijon mustard, white wine vinegar, lemon juice, and minced garlic. Whisk to combine.

Slowly whisk in the buttermilk to reach desired consistency — dressing should be pourable but still creamy. Season with salt and freshly ground black pepper to taste. If needed, adjust acidity with a little more lemon juice or vinegar. Chill dressing at least 15 minutes to let flavors marry. Reserve about 2 tablespoons dressing per wedge for assembly, plus extra for passing.

Prepare shallots: slice shallots very thinly (use a mandoline or sharp knife). Toss the sliced shallots with the flour and 1/2 tsp salt to lightly dust them; this helps crisp and color evenly.

Heat neutral oil in a heavy-bottomed saucepan to 170–175°C (340–350°F). Working in small batches, fry the dusted shallot slices for 60–90 seconds or until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Immediately season with a little extra salt. Let cool completely; they will continue to crisp as they cool. Store in an airtight container for up to 2 days.