Providence Wedge Recipe

Prepare eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, reduce heat to maintain a gentle boil and cook 9 minutes for hard-cooked yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter lengthwise.

Cook bacon

Preheat oven to 400°F (200°C) or heat a large skillet over medium. For oven method: place bacon strips on a rimmed baking sheet in a single layer and bake 12–15 minutes until crisp. For skillet: cook bacon 3–5 minutes per side until crisp. Transfer bacon to paper towels to drain, then chop or crumble into bite-size pieces.

Prep vegetables

Trim any ragged leaves from the baby iceberg and gently rinse. Pat dry and halve each head lengthwise to create 2 wedges (for 4 heads total you'll have 8 halves; the recipe assumes 4 whole heads served as 4 wedges). Thinly slice the red onion into rings and separate. Cut tomatoes into 6–8 wedges each or large dice, depending on presentation.

Assemble wedges

Place one baby iceberg wedge on each serving plate, cut-side up so layers hold toppings. Tuck a few red onion rings alongside the wedge, arrange tomato wedges around the base, and nestle two egg quarters against the wedge. Sprinkle crumbled bacon evenly over and around each wedge. Scatter Maytag bleu cheese crumbles across the top and base of each wedge.

Combine mayonnaise, sour cream and buttermilk in a medium bowl and whisk until smooth.

Add white wine vinegar, lemon juice, Dijon, minced garlic, Worcestershire, salt and black pepper. Whisk until fully incorporated. Slowly whisk in olive oil to slightly loosen and round the dressing. Taste and adjust seasoning — add up to 1–2 tsp more buttermilk for a thinner consistency or more salt/pepper to taste.

Fold in 1/4 cup of the bleu cheese crumbles to the dressing if you want a creamier, chunkier dressing. Reserve remaining crumbles to top the wedges.

Chill dressing at least 10 minutes to let flavors meld, or up to 2 hours. If chilled longer, give a quick whisk before serving.

Just before serving, drizzle about 2–3 tablespoons of dressing over each wedge (adjust to taste) and around the plate. Scatter any remaining bleu cheese crumbles and crumbled bacon over the tops. Sprinkle snipped chives and a light dusting of coarse cracked black pepper.

Serve immediately so the lettuce stays crisp. Leftover dressing will keep refrigerated in a sealed container for up to 4 days.