Wedge Salad Recipe

Prepare iceberg wedges

Remove any damaged outer leaves from the iceberg heads. Cut each head into 4 even wedges through the core so each wedge holds together. Rinse wedges under cold water and dry thoroughly with paper towels. Chill in refrigerator until assembly.

Cook bacon

Heat a skillet over medium heat. Add bacon slices in a single layer and cook until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper-towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces.

Prepare hard-boiled eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover pan. Let sit 10 minutes. Drain and cool under cold running water or in an ice bath. Peel and dice eggs into 1/4-inch pieces.

Slice onion for garnish

Cut the remaining 1/2 red onion into 1/8- to 1/4-inch dice for sprinkling on the wedges (reserve the other half for onion straws preparation).

Assemble wedges

Place one chilled wedge on each of 4 plates (serves 4). Generously spoon 2–3 tablespoons of house-made bleu cheese dressing over each wedge. Sprinkle each wedge with about 2 tablespoons bleu cheese crumbles, a quarter of the diced eggs, 2 tablespoons crumbled bacon, and a small handful of onion straws. Season with a light pinch of kosher salt and a grind of black pepper. Garnish with halved cherry tomatoes and chopped chives if desired.

In a bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add crumbled bleu cheese, lemon juice, white wine vinegar, Worcestershire sauce, minced garlic, salt, and black pepper. Stir gently to combine, keeping some bleu cheese crumbles whole for texture. Taste and adjust seasoning or thickness — add up to 2 tablespoons more buttermilk if you prefer a thinner dressing. Refrigerate at least 30 minutes to let flavors meld before using. Keeps in an airtight container for up to 5 days.

Prepare onions

Peel the yellow onion and slice it very thinly into rings. Separate rings into individual strands (straws). Pat dry with paper towels to remove moisture.

Batter and fry

In a shallow bowl, combine all-purpose flour, cornstarch, paprika, and 1/2 tsp salt. Toss the onion strands in the flour mixture to coat evenly, shaking off excess. Heat vegetable oil in a medium skillet or pot to 350°F (175°C) — if you don't have a thermometer, test with a small piece of onion: it should sizzle immediately and brown in about 30–45 seconds. Fry the coated onion strands in small batches, 30–60 seconds per batch, until golden brown and crisp. Use a slotted spoon to transfer to paper towels to drain and season immediately with a light pinch of salt.

Cool and store

Let onion straws cool completely on a wire rack so they stay crisp. Use immediately on salads or store in an airtight container for up to 2 days.