Ultimate Blt Wedge Recipe

Prepare the pickling brine: in a small saucepan combine white vinegar, water, granulated sugar, kosher salt and vanilla extract. Bring to a simmer over medium heat just until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool slightly.

Place thinly sliced red onion in a clean jar or bowl. Pour the warm brine over the onions, pressing them down so they’re submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (best if 2 hours) before serving. Keeps up to 1 week.

Char the poblano: place the poblano pepper over an open flame, under a broiler, or on a hot cast-iron skillet. Turn occasionally until blackened and blistered all over, about 6–8 minutes.

Steam and peel: transfer the charred pepper to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. Peel off the skin, remove stem and seeds, and roughly chop the poblano.

Blend the ranch: in a blender or food processor combine roasted poblano, mayonnaise, sour cream, buttermilk, cilantro, chives, minced garlic, lime juice, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning. Chill in the refrigerator for at least 30 minutes to let flavors marry. If too thick, thin with additional buttermilk, 1 tbs at a time, to desired consistency.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top.

Arrange applewood-smoked bacon slices in a single layer on the rack. If using, brush lightly with maple syrup for a gloss and hint of sweetness.

Bake until crisp but still slightly pliable, about 12–18 minutes depending on thickness. Remove to a paper towel-lined plate to drain and cool slightly. Once cool, break each slice in half for serving.

Prepare eggs and tomatoes: quarter the heirloom cherry tomatoes and halve the hard-boiled eggs. Keep eggs halved lengthwise for plating.

Prepare iceberg wedges: remove outer leaves and core a head of iceberg just enough to hold wedges together. Cut each head into 4 wedges by quartering from top to root, leaving root intact so wedges hold together.

Plate wedges: place one iceberg wedge on each plate, flat side down so the wedge stands upright.

Dress with ranch: spoon 2–3 tbs of roasted poblano ranch over each wedge, allowing some to run down the sides but not fully saturate the lettuce.

Top with garnishes: distribute quartered cherry tomatoes around and over each wedge, place 2 halves of hard-boiled egg against each wedge, scatter crumbled blue cheese evenly (about 3/4 oz per wedge), and sprinkle vanilla pickled onions over the top (about 2 tbs per wedge).

Add bacon and season: insert 2 pieces of halved bacon into each wedge so it stands partly upright, then finish with a light pinch of coarse flaky sea salt and a grind of black pepper over each salad.

Serve immediately so the lettuce stays crisp. Pass any extra roasted poblano ranch on the side.