Iceberg Wedge Recipe

Prepare lettuce

Trim any ragged outer leaves from the iceberg head. Rinse the head under cold water, pat dry thoroughly with paper towels. Using a sharp chef's knife, cut the head into 4 equal wedges through the core so each wedge holds together. Keep the core intact in each wedge so leaves remain anchored.

Cook bacon

Place bacon slices in a cold skillet; cook over medium heat until crisp, about 8–10 minutes, turning occasionally. Alternatively bake on a rimmed sheet at 400°F (200°C) for 15–18 minutes. Transfer bacon to a paper towel–lined plate to drain, then chop or crumble when cool.

Prepare vegetables

Halve the cherry tomatoes (or quarter if large). Thinly slice the red onion into half-moons and separate into rings. Chop fresh chives finely.

Assemble wedges

Place each iceberg wedge on individual plates. Spoon about 2 tablespoons of blue cheese dressing over the top of each wedge, letting it drizzle down the sides. Scatter halved cherry tomatoes and a couple tablespoons of crumbled blue cheese across each wedge. Sprinkle chopped bacon and sliced red onion over each. Finish with a pinch of chopped chives and a light grind of black pepper to taste.

In a small bowl, whisk together mayonnaise and sour cream until smooth. Whisk in buttermilk, lemon juice and Worcestershire sauce to loosen. Fold in 1/4 cup crumbled blue cheese. Season with garlic powder, kosher salt and black pepper. Taste and adjust seasoning or add a little more buttermilk for a thinner consistency. For a chunkier dressing, gently mash a few larger pieces of blue cheese into the dressing. Chill at least 15 minutes before serving to let flavors meld.