The Wedge Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange 6 bacon slices on a baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp, turning once if needed. Drain on paper towels, then chop into 1/2-inch pieces. Reserve a few larger pieces for garnish if desired.

Prep vegetables

While bacon cooks, rinse and dry a whole head of iceberg lettuce. Trim a thin slice from the bottom so it sits flat. Quarter the head through the core to make 4 wedges. Halve 12 cherry tomatoes. Peel (if desired) and cut 1 English cucumber into 1/4-inch half-moons. Thinly slice 1/4 red onion into rings or half-rings and separate.

Assemble wedges

Place each wedge on individual plates or on a large serving platter. Spoon or drizzle blue cheese dressing over the top and sides of each wedge so dressing clings between leaves. Scatter halved cherry tomatoes, cucumber slices, sliced red onion, chopped bacon and 1/2 cup crumbled blue cheese evenly over the wedges. Sprinkle 1 tablespoon chopped fresh chives and a grind of black pepper. Serve immediately.

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk until smooth.

Add 1/4 cup crumbled blue cheese, 1 teaspoon fresh lemon juice, 1/4 teaspoon Worcestershire, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir to combine, leaving some blue cheese crumbles whole for texture.

Taste and adjust consistency — add up to 1 tablespoon more buttermilk if you prefer a thinner dressing. Chill dressing in the refrigerator for at least 15 minutes to let flavors meld. If you like, mash additional blue cheese into the dressing for a stronger flavor before serving.