Palm Springs Wedge Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Rinse the head under cold water and pat dry thoroughly. Quarter the head through the core to make 4 wedges. Keep the core intact on each wedge so leaves hold together.

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil and a wire rack (or directly on foil). Bake 12–16 minutes until crisp. Alternatively, pan-fry until crisp. Transfer to paper towels to drain, then chop into bite-size pieces (about 1/2-inch).

Prepare tomatoes

Rinse grape tomatoes and cut each in half. Place in a small bowl and season lightly with a pinch of salt and pepper.

Assemble wedges

Place each iceberg wedge on serving plates. Spoon and scatter halved grape tomatoes around and on top of each wedge. Sprinkle chopped bacon evenly over wedges. Crumble blue cheese over each wedge (about 3/4 oz per wedge if serving 4). Scatter candied walnuts around and on top for crunch. Finish with a small pinch of coarse salt and freshly ground black pepper to taste and optional thinly sliced chives.

Mix base

In a medium bowl, whisk together mayonnaise and sour cream until smooth.

Add buttermilk and seasonings

Whisk in buttermilk gradually to reach a pourable but still creamy consistency. Add lemon juice, minced garlic, dill, chives, anchovy paste (if using), salt, and black pepper. Whisk until combined.

Adjust and chill

Taste and adjust seasoning — add a little more salt, pepper, or lemon juice if needed. Cover and refrigerate at least 30 minutes to let flavors meld. If dressing thickens too much, thin with a tablespoon or two of additional buttermilk or water to desired consistency.

Dress the wedges

Just before serving, drizzle 2–3 tablespoons of ranch dressing over each wedge or serve dressing on the side for guests to pour. Ensure remaining dressing is served cold.