Wedge Salad Recipe

1. Prepare and cook bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Slice slab bacon into 1/2-inch thick strips (or use thick-cut bacon as-is). If making candied bacon, sprinkle brown sugar evenly over the top side of the bacon and lightly press so it adheres; sprinkle the 1/4 tsp black pepper over the strips. Arrange bacon in a single layer on the rack or directly on the foil.

2. Bake for 12–18 minutes, turning the tray halfway, until bacon is crisped to your liking (12–14 minutes for thick-cut, longer for very crisp). If using the rack, fat will drip off; if directly on foil, drain on paper towels after cooking. Remove bacon and let cool on a cutting board.

3. When cool enough to handle, roughly chop or crumble the bacon into bite-size pieces (about 1/2–3/4 inch). Reserve on a paper towel-lined plate.

4. Make dressing

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk. Whisk until smooth. Add 1/2 cup crumbled blue cheese, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. Taste and adjust seasoning or consistency with additional buttermilk (a tablespoon at a time) if desired. For a chunkier dressing, fold in an extra 2 tablespoons of crumbled blue cheese. Cover and chill at least 15 minutes to let flavors meld.

5. Prepare vegetables

While dressing chills and bacon cools, core and halve the heirloom tomatoes; cut each half into 2–3 wedges depending on size. Quarter the romaine heads lengthwise through the core to create 4 wedges per head (trim a thin slice off the stem end if necessary so wedges sit flat). Thinly slice 1/4 of a red onion into rings or thin half-moons; separate rings.

6. Arrange two romaine wedges per plate (or one large wedge per person, depending on plating) so the cut side faces up. Place a couple of heirloom tomato wedges alongside or tucked into each romaine wedge.

7. Drizzle about 2–3 tablespoons of the blue cheese dressing over each wedge (adjust to taste). Sprinkle each wedge with crumbled blue cheese (about 2 tablespoons per wedge), scatter the chopped bacon evenly, and top with a few thin red onion slices.

8. Finish with a light sprinkle of coarse salt and freshly ground black pepper, then garnish with sliced chives. Serve immediately so the bacon stays crisp and the lettuce remains cold.