Wedge Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Rinse the head under cold water and pat dry thoroughly. Place the head on a cutting board and using a sharp knife cut it into 4 even wedges (root end intact to help hold wedges together).

Prep vegetables

Slice cherry tomatoes in half. Peel (if desired) and slice the English cucumber into 1/4-inch half-moons or small dice to total about 1/2 cup. Thinly slice the red onion and separate into rings or very thin half-rings; measure 1/4 cup. Chop fresh chives finely.

Crisp bacon

Cook bacon until crisp using your preferred method (pan-fry, oven at 400°F/200°C for 12–18 minutes, or microwave). Drain on paper towels and when cool, crumble or chop into bite-sized pieces. Measure about 6 slices worth.

Assemble wedges

Place each wedge on an individual plate or on a large serving platter spaced apart. Spoon a few halved cherry tomatoes and cucumber pieces around and on top of each wedge. Scatter a tablespoon or two of thinly sliced red onion over each wedge. Sprinkle about 2 tablespoons of crumbled bacon and about 3 tablespoons of blue cheese crumbles on each wedge (reserve garnish crumbles).

In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth.

Fold in 1/2 cup crumbled blue cheese, reserving a tablespoon or two for garnish if desired. If the dressing is too thick, add up to 1 tablespoon additional buttermilk to reach desired pourable consistency. Taste and adjust seasoning (salt, pepper or lemon) as needed.

If you have time, cover and refrigerate dressing for 15–30 minutes to let flavors meld; otherwise proceed immediately.

Just before serving, drizzle 2–3 tablespoons of dressing over each wedge (or serve extra dressing on the side). Use more or less dressing to taste.

After dressing the wedges, sprinkle the reserved 1/4 cup blue cheese crumbles over the salad and scatter remaining bacon pieces. Finish with a light dusting of cracked black pepper and chopped chives (about 2 teaspoons per wedge total from the 2 tablespoons prepared).

Serve immediately so the iceberg remains crisp. Provide extra dressing at the table.