Blt Wedge Recipe

Prepare and Cook Bacon

Cut 10 slices of honey-cured bacon crosswise into 1/4-inch lardons. Heat a 10-inch skillet over medium heat and add 1 tsp neutral oil. Add bacon lardons in a single layer and cook, stirring occasionally, until browned and crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the pan for flavor (optional) and discard the rest or save for another use.

Combine Ingredients

In a medium bowl, mince 1 garlic clove finely. Add 1/2 cup mayonnaise, 1/2 cup buttermilk, 1/4 cup sour cream, minced garlic, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, 1 tsp dill (or 1/3 tsp dried), 1 tsp lemon juice, 1/2 tsp apple cider vinegar, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Emulsify and Chill

Whisk ingredients until smooth and slightly thick but pourable. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Cover and refrigerate at least 30 minutes to let flavors meld. If dressing thickens too much, whisk in up to 2 tbsp buttermilk to reach desired consistency.

Prepare Lettuce

Remove any wilted outer leaves from 2 heads of iceberg lettuce. Rinse the heads under cold water and pat dry very well (or use a salad spinner). Quarter each head through the core to create 4 wedges per head. Trim a thin slice off the stem end of each wedge so it sits flat on the plate, leaving the core intact to hold the leaves together.

Prepare Tomatoes and Onion

Halve 1.5 cups cherry tomatoes. Slice the half red onion very thinly (use a mandoline or sharp knife) and separate into rings or ribbons. Place tomatoes and onions in a small bowl and toss gently.

Dress and Plate

Place a wedge of iceberg on each serving plate (makes 8 wedges from 2 heads; recipe yields 8 servings). Spoon 2–3 tablespoons of chilled buttermilk ranch over each wedge, allowing some to cascade into the plate. Scatter halved cherry tomatoes and shaved red onion evenly over the wedges.

Finish with Bacon and Cheese

Crumble 3/4 cup Carr Valley blue cheese and sprinkle roughly 1–2 tablespoons over each wedge (adjust per wedge). Evenly distribute the crisp honey-cured bacon lardons over the wedges, using about 1–2 tbsp bacon per wedge so each serving gets a generous amount.

Garnish and Serve

Chop remaining chives (reserve 1 tbsp chopped for dressing if not already used) and sprinkle about 1/4 tsp chopped chives over each wedge. Optionally grind a little black pepper over the top. Serve immediately so bacon stays crisp and lettuce remains cold and crunchy.