Baby Iceberg Recipe

Cut and cook

Trim any excess rind from the thick-cut bacon and slice into lardon-sized strips about 1/2 inch wide. Place the lardons in a cold skillet in a single layer. Turn heat to medium and render slowly, stirring occasionally, until golden brown and crisp at the edges, about 8–12 minutes.

Using a slotted spoon transfer lardons to a paper-towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet for toasting croutons (optional).

In a medium bowl whisk together mayonnaise, buttermilk, lemon juice, Dijon, Worcestershire, minced garlic, salt, and pepper until smooth.

Fold in 2 oz crumbled Shaft’s blue cheese, leaving some small chunks for texture. Taste and adjust seasoning with more salt, lemon, or buttermilk to reach desired consistency (add up to 2 tbsp more buttermilk if thinner dressing is desired).

Cover and chill dressing while you assemble the salad; flavors meld best after 20–30 minutes.

Halve the heirloom cherry tomatoes lengthwise (or quarter any larger ones) and place in a small bowl. Lightly season with a pinch of salt and toss gently.

If using baguette croutons: preheat oven to 375°F (190°C). Toss 1 cup cubed baguette with 1 tablespoon reserved bacon fat (or 1 tbsp olive oil), a pinch of salt and pepper. Spread on a sheet pan and toast 8–10 minutes until golden and crisp. If using fried shallot crisps, have them ready.

Trim the stem end of each baby iceberg just enough so the head sits flat, keeping the head intact. Quarter each baby iceberg lengthwise so you have 4 wedges per head (you will have 16 wedges total).

Arrange 1 wedge per plate, or stack two wedges on top of each other for a taller presentation (for the stacked look described, place one wedge flat on the plate, then balance a second wedge at a slight angle on top).

Spoon 1 to 2 tablespoons of the blue cheese dressing over each wedge, letting some drip into the layers.

Scatter a generous pinch of halved heirloom cherry tomatoes over and around each wedge (about 2 tablespoons tomatoes per wedge).

Top with 2–3 crispy bacon lardons per wedge, distributing evenly across stacked layers so each bite has bacon.

Crumble the remaining 1 oz Shaft’s blue cheese over the wedges for extra blue flavor and visual appeal.

Finish with toasted croutons or fried shallot crisps for crunch, a sprinkle of snipped chives, and a crack of fresh black pepper. Add microgreens if using.

Serve immediately so the lettuce remains crisp and the bacon stays crunchy. Pass extra dressing at the table.