Classic Wedge Recipe

Slice onions

Peel the red onion and slice very thinly into rings or half-moons. Place in a heatproof jar or bowl.

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Heat until sugar and salt dissolve and mixture is just warm (about 2–3 minutes).

Pour the warm pickling liquid over the sliced onions, pressing them down so they're submerged. Let cool to room temperature, then refrigerate at least 30 minutes. For best flavor refrigerate 2 hours to overnight. Drain before using.

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

Add 1 tbsp lemon juice, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/2 tsp black pepper. Whisk to combine.

Fold in 1 oz crumbled bleu cheese, reserving a little for garnish. Adjust consistency with additional buttermilk (1 tbsp at a time) if you prefer a thinner dressing. Taste and adjust seasoning.

Chill the dressing at least 15 minutes to let flavors meld. Can be made up to 2 days ahead and refrigerated.

Prepare the bacon: Preheat oven to 400°F (204°C). Lay 6 slices of bacon on a rimmed baking sheet lined with foil in a single layer. Bake 12–16 minutes until crisp (time varies by thickness). Transfer to a paper towel-lined plate and drain. When cool, chop or crumble into bite-sized pieces.

Prepare tomatoes: Core and cut the 2 medium tomatoes into wedges or thick slices, about 6–8 pieces. Pat slightly dry if very juicy.

Prepare lettuce: Remove any loose outer leaves from the head of iceberg lettuce. Cut the head into 4 equal wedges lengthwise through the core so each wedge holds together. Rinse wedges under cold water if needed and spin or pat dry thoroughly—excess water will water down the dressing.

Build the wedge: Place one iceberg wedge on a chilled salad plate. Tuck 2–3 tomato wedges alongside the wedge. Scatter 2 slices (or corresponding amount) of chopped crispy bacon over the top and around the plate. Spoon 2–3 tbsp of pickled red onion over the wedge (or to taste).

Dress and finish: Spoon 2–3 tbsp of bleu cheese dressing over the top of the wedge, letting it run down the sides. Sprinkle 3/4 oz crumbled bleu cheese over the dressing and garnish with a pinch of chopped fresh chives. Add additional cracked black pepper to taste.

Serve immediately so the bacon remains crisp and lettuce stays cold and crunchy.