Tavern Wedge Salad Recipe

In a medium skillet over medium heat, melt 1 tablespoon butter. Add 1 cup walnuts and toast, stirring frequently, for 2–3 minutes until fragrant.

Stir in 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, and 1 teaspoon salt. Continue to cook, stirring, 1–2 minutes until sugar has melted and walnuts are evenly coated.

Spread the glazed walnuts on a sheet of parchment or a small baking sheet to cool and harden, about 10 minutes. Break apart any large clusters before serving.

Slice 8 thick-cut bacon slices crosswise into 1/2-inch lardons (short strips).

Heat a 10-inch skillet over medium heat. Add the bacon lardons in a single layer and cook, stirring occasionally, until crispy and browned, about 8–10 minutes. Render the fat but avoid burning.

Use a slotted spoon to transfer the cooked bacon lardons to a paper towel–lined plate to drain. Reserve 1 tablespoon of the bacon fat if you want to use it for extra flavor when finishing the salad (optional).

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

Add 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk to combine.

Fold in 3 ounces crumbled bleu cheese, mashing some of the cheese with the back of a spoon to incorporate creamy pockets of flavor. Taste and adjust seasoning or buttermilk to reach desired pourable consistency.

Cover and refrigerate the dressing for at least 30 minutes to let flavors meld. If making ahead, stir before use.

Prepare the lettuces: rinse the baby iceberg halves under cold water, shake or spin dry well, and pat dry with paper towels. Keep the core intact so halves hold together.

Place one baby iceberg half on each chilled salad plate (up to 4 halves per recipe).

Evenly distribute halved grape tomatoes (about 1 cup total) around and on top of the wedges.

Drizzle each wedge generously with the chilled bleu cheese dressing, about 2–3 tablespoons per wedge, letting some run into the creases.

Scatter the warm bacon lardons over the wedges so they soften slightly from the dressing but retain some crispness.

Sprinkle the spiced walnuts across the wedges for crunch and a touch of sweetness and heat.

Finish with remaining bleu cheese crumbles (reserve roughly 1 ounce for topping) and a crack of coarse black pepper. Optionally sprinkle 2 tablespoons chopped parsley for color.

Serve immediately so bacon stays crisp and walnuts remain crunchy.