Steakhouse Wedge Recipe

Prepare brine

In a small saucepan or microwave-safe container, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Heat gently until sugar and salt dissolve (about 30 seconds in microwave or 2 minutes on stovetop).

Place thinly sliced red onion in a jar or bowl and pour the warm brine over the onion. Press down so onion is submerged. Let cool to room temperature, then refrigerate at least 20 minutes (up to several hours) before using.

In a small bowl, whisk together 1 tablespoon mayonnaise, 3 tablespoons sour cream and 2 tablespoons buttermilk until smooth.

Add 3 tablespoons crumbled blue cheese, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon minced garlic. Stir to combine, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust consistency with additional buttermilk (1 tsp at a time) if too thick.

Taste and adjust seasoning; cover and refrigerate until ready to serve. Dressing can be made up to 2 days ahead.

Cook the bacon: Preheat oven to 400°F (200°C) or heat a skillet over medium heat. For oven method, place bacon slices on a foil-lined baking sheet and bake 12–18 minutes until crisp. For stovetop, cook 3–5 minutes per side until crisp. Drain on paper towels, then roughly crumble or chop.

Hard-boil the eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat and cover. Let sit 9–11 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve or quarter.

Prepare lettuce: Remove any wilted outer leaves from the iceberg head. Cut the head into 4 equal wedges through the core so each wedge holds together. Pat wedges dry with paper towels to remove excess moisture.

Halve the cherry tomatoes.

Assemble plates: Place one iceberg wedge on each plate (recipe makes 4 servings). Spoon 1/4 cup pickled red onion over each wedge (or to taste). Scatter 1/4 cup halved cherry tomatoes, 1/4 of the crumbled bacon, and 1/2 of a hard-boiled egg (or 1 egg quartered) around and atop each wedge.

Drizzle 2 tablespoons blue cheese dressing over each wedge (or serve extra on the side). Sprinkle remaining crumbled blue cheese if desired and garnish with chopped chives.

Serve immediately so lettuce stays crisp.