House Classic Wedge Salad Recipe

Combine base

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

Add thinning agents

Whisk in 1/4 cup buttermilk until the mixture reaches a spoonable but slightly thick consistency. Add 1 tsp apple cider vinegar and 1/2 tsp fresh lemon juice and whisk to incorporate.

Season and fold in cheese

Stir in 3/4 cup crumbled blue cheese, 1/4 tsp Worcestershire sauce, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp black pepper and 1/4 tsp kosher salt. For a chunky texture, fold gently so some cheese remains in larger pieces.

Adjust and rest

Taste and adjust seasoning, adding a little more buttermilk if too thick or a pinch more salt if needed. Cover and refrigerate at least 30 minutes to let flavors meld; dressing will thicken slightly when chilled.

Prepare bacon

Preheat oven to 400°F (200°C). Lay 4 slices thick-cut bacon on a rimmed baking sheet lined with foil. Bake 12–16 minutes until crisp to your liking. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces.

Prepare vegetables

Remove any wilted outer leaves from 1 head iceberg lettuce. Slice the head into 4 wedges through the core so each wedge stays intact. Thinly slice 1/4 red onion into rings and halve 12 cherry tomatoes.

Assemble wedges

Place one iceberg wedge on each serving plate. Spoon 2–3 tablespoons of the chilled chunky blue cheese dressing over the top of each wedge, allowing some to pool at the base. Sprinkle each wedge with chopped bacon (about 1 tbsp per wedge), a scattering of halved cherry tomatoes, a few thin red onion rings, and 1 tablespoon extra crumbled blue cheese per wedge.

Finish and serve

Season each assembled wedge lightly with a pinch of kosher salt and a grind of coarse black pepper (about 1/8 tsp salt and 1/8 tsp pepper per wedge). Garnish with chopped chives (about 1/2 tsp per wedge). Serve immediately so lettuce remains crisp.