Baby Iceberg Wedge Recipe

Make the dressing

Crumble the creamy blue cheese into a medium bowl. Add the softened cream cheese and mash together with a fork until mostly smooth with small blue cheese bits remaining for texture.

Add the sour cream, mayonnaise, lemon juice, Worcestershire sauce, minced garlic, and hot sauce if using. Stir until fully combined and smooth. If mixture is very thick, thin with 1–2 teaspoons of cold water or milk to reach a pourable but still creamy consistency.

Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more hot sauce for heat, or more blue cheese for punch. Cover and refrigerate for at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).

Render and crisp bacon

Cut the thick-cut bacon crosswise into 1/4–1/2-inch lardons. Heat a medium skillet over medium heat. If the bacon is very lean, add 1 teaspoon neutral oil; otherwise, the bacon fat will render out.

Add the lardons in a single layer and cook, stirring occasionally, until the pieces are deeply golden and crisp at the edges, about 8–12 minutes depending on thickness. Lower heat if they brown too quickly.

Use a slotted spoon to transfer bacon lardons to a paper-towel-lined plate to drain. Reserve 1–2 teaspoons of bacon fat for dressing the tomatoes if desired; discard excess fat once cooled.

Prepare lettuces

Remove any bruised outer leaves from the baby iceberg heads. With a sharp chef’s knife, trim a very small slice from the stem end to stabilize the head, keeping the core intact so wedges hold together. Cut each head into 2 equal wedges (quarters if very small) so you have 4 wedges total.

Rinse cut wedges briefly under cold water to remove any dirt between leaves. Shake off excess water and pat gently with paper towels. Chill wedges in the refrigerator while you finish other components to keep them crisp.

Prepare tomatoes and season

Halve (or quarter if large) the heirloom cherry tomatoes. Place them in a bowl and toss with a pinch (about 1/4 teaspoon) of coarse salt, 1/2 teaspoon freshly ground black pepper, and 1–2 teaspoons of the reserved warm bacon fat (if using) or a drizzle of olive oil to add shine and flavor. This step makes the tomatoes sweeter and more fragrant.

Assemble wedges

Place chilled wedges on individual plates or a shared platter, cut side up. Spoon 2–3 tablespoons of the blue cheese cream over each wedge, allowing some to cascade between leaves. Scatter a generous tablespoon of crisp bacon lardons over each wedge, followed by 1/4 cup of seasoned heirloom cherry tomatoes per wedge (use remaining tomatoes evenly).

Sprinkle sliced green onions and snipped chives over the top. Add extra blue cheese crumbles and microgreens or baby basil if desired.

Finish with a light grind of black pepper and a small pinch of coarse salt to taste. Serve immediately so lettuce stays crisp.