Chopped Wedge Salad Recipe

Prepare lettuce

Remove outer wilted leaves from the head of iceberg lettuce. Quarter the head through the core, then stack the quarters and make crosswise cuts about 1/2 inch apart to produce a chopped, wedge-like bite-sized salad. Transfer chopped lettuce to a large chilled mixing bowl and set aside.

Cook bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain and cool. When cool, crumble or chop into roughly 1/2-inch pieces.

Prepare vegetables and cheese

Halve the cherry tomatoes (or quarter if large). Thinly slice the red onion into half-moons and separate into rings. Crumble or chop the bleu cheese into small chunks (reserve a little for garnish). Chop fresh chives finely.

Assemble salad

Add the halved cherry tomatoes, sliced red onion (use less if you prefer milder onion flavor), crumbled bleu cheese (reserve a small amount for topping), and crumbled bacon to the bowl with chopped lettuce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine and distribute ingredients evenly.

Peel and finely mince the garlic clove (or grate it). In a small bowl or jar, whisk together 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced garlic until smooth.

Slowly whisk in 6 tablespoons extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. Alternatively, place all ingredients in a jar, seal, and shake vigorously until combined.

Season the vinaigrette with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust: add more honey for sweetness, more mustard for tang, or a pinch more salt if needed.

Just before serving, drizzle dressing over the salad (use about 3–4 tablespoons for 4 servings, or more to taste). Toss gently to coat evenly, or arrange the salad on individual plates and drizzle dressing over each portion. Garnish with reserved bleu cheese and chopped chives.