Small Wedge Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Rinse the head under cold running water, pat dry thoroughly with paper towels and refrigerate for 10 minutes to chill and firm up (this helps clean cutting and keeps wedges crisp).

Using a sharp chef's knife, cut the chilled iceberg head into 4 equal wedges from core to top. Trim a thin slice off the base of each wedge so it sits flat on a plate. Keep the core intact on each wedge to hold leaves together.

Season each wedge evenly with a light sprinkle of kosher salt and freshly ground black pepper (about 1/4 tsp salt and 1/4 tsp pepper per wedge, included in ingredients).

Make dressing

In a medium bowl combine 1 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk. Whisk until smooth.

Add 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk to combine.

Fold in 1/2 cup crumbled blue cheese, reserving about 2 tablespoons for garnish. For a thinner dressing, add more buttermilk 1 tablespoon at a time until desired consistency. Taste and adjust seasoning.

Cover and refrigerate dressing at least 15 minutes to let flavors meld. Stir before using.

Cook bacon until crisp in a skillet over medium heat or bake at 400°F (200°C) for 12–15 minutes. Transfer to paper towels to drain and cool, then chop into bite-size pieces (2 slices yields about 2 tablespoons chopped).

Slice 6 cherry tomatoes in half and thinly slice 1 tablespoon chives.

Place one lettuce wedge on each small salad plate. Spoon about 2–3 tablespoons blue cheese dressing over each wedge, allowing some to run into the leaves but not drown them.

Scatter chopped crisp bacon evenly over each wedge, then top with halved cherry tomatoes, the reserved 2 tablespoons of crumbled blue cheese and a sprinkle of sliced chives.

Finish with a light grind of black pepper over each assembled wedge and serve immediately so lettuce remains crisp.