Rare Wedge Recipe
Iceberg wedge topped with crispy bacon, cherry tomatoes, and cucumber; finished with our signature RARE Gorgonzola dressing and blue cheese crumbles
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Ingredients
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Wedge & Toppings
RARE Gorgonzola Dressing
Method
Wedge & Toppings
- 1
Prepare lettuce
Remove any loose outer leaves from the head of iceberg lettuce. Trim the core so the head sits flat, keeping as much of the head intact as possible. Cut the head into 4 equal wedges lengthwise. Rinse each wedge briefly under cold water and pat dry thoroughly with paper towels. Chill wedges in the refrigerator while you finish other components.
- 2
Cook bacon
Preheat oven to 400°F (200°C). Place bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–16 minutes until crispy (time varies by thickness). Transfer cooked bacon to a paper-towel-lined plate to drain and cool, then crumble or chop into 1-inch pieces.
- 3
Prepare vegetables
Halve the cherry tomatoes (or quarter if large). Slice the cucumber lengthwise, remove seeds if very watery, and cut into 1/4-inch half-moons. Keep vegetables chilled until assembly.
- 4
Assemble wedges
Place a chilled iceberg wedge on each serving plate. Spoon about 3–4 tablespoons of RARE Gorgonzola dressing over the top center of each wedge, allowing some to run down the sides. Scatter 3 tablespoons of crumbled bacon over each wedge, then evenly distribute halved cherry tomatoes (about 3 per wedge) and cucumber slices. Finish with a generous sprinkle (about 2 tablespoons) of blue cheese crumbles per wedge and a light grind of black pepper. Garnish with finely chopped chives if desired.
RARE Gorgonzola Dressing
- 5
Make dressing
In a medium bowl, combine mayonnaise, sour cream, and buttermilk and whisk until smooth. Add crumbled gorgonzola; mash a portion into the base with the back of a spoon to incorporate both creamy and chunky textures. Stir in lemon juice, apple cider vinegar, minced garlic, Dijon mustard, Worcestershire sauce, salt, and pepper. Taste and adjust seasoning; add more buttermilk for a thinner consistency or more gorgonzola for stronger flavor. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 2 days ahead).