Wedge Salad Recipe

Prepare lettuce

Remove any damaged outer leaves from the head of iceberg lettuce. Rinse the head under cold water, pat dry thoroughly with clean kitchen towels or paper towels. Place the head on a cutting board and cut into 4 equal wedges through the core so each wedge holds together.

Prepare toppings

Slice cherry tomatoes in halves. Thinly slice the red onion into half-moons and separate into rings. Chop cooked bacon into 1/2–inch pieces or crumble. Chop chives finely.

Season each wedge lightly with sea salt and freshly ground black pepper on both cut surfaces just before serving to taste (use the amounts in ingredients as a guideline).

Place wedges on chilled plates with the cut side up so toppings and dressing can be spooned over them.

In a medium mixing bowl, combine mayonnaise, sour cream and softened cream cheese. Whisk until smooth and homogenous.

Whisk in buttermilk one tablespoon at a time until the dressing reaches a thick but pourable consistency (about 0.25 cup total).

Add lemon juice, white wine vinegar, Worcestershire sauce, minced garlic, sugar, kosher salt and freshly ground black pepper. Whisk to combine and taste; adjust seasoning if needed.

Fold in 1/2 cup of the crumbled blue cheese to leave a chunky texture. Reserve remaining 1/4 cup for garnish. For a looser dressing, add up to 1–2 tablespoons more buttermilk as needed.

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. If made ahead, keep refrigerated up to 3 days; stir before using.

To serve, spoon about 2–3 tablespoons of chunky blue cheese dressing over each wedge (adjust to preference). Sprinkle reserved crumbled blue cheese, chopped bacon, halved cherry tomatoes, sliced red onion rings and chopped chives over the dressed wedges. Finish with a light grind of black pepper.