Wedge Salad Recipe

Cook bacon

Preheat oven to 400°F (200°C). Lay bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 15–20 minutes until crisp and browned to your preference. Remove from oven and transfer bacon to a paper towel–lined plate to drain. Once slightly cooled, crumble or chop into 1/2–1 inch pieces.

Mix base

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

Add seasonings and cheese

Stir in the crumbled blue cheese, lemon juice, white wine vinegar, Worcestershire sauce, garlic powder, kosher salt, and freshly ground black pepper. If you prefer a thinner dressing, add additional buttermilk 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasoning.

Chill (optional)

Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Stir again before serving.

Prepare lettuce: Remove any loose outer leaves from the iceberg head. Using a sharp knife, quarter the head through the core to create 4 wedges. If desired, trim a thin slice off the rounded side of each wedge so they sit flat on plates.

Prepare other produce: Halve cherry tomatoes. Thinly slice red onion into rings and separate into half-rings or very thin strips. Chop chives finely if using.

Plate wedges: Place one iceberg wedge on each of 4 plates (serves 4). Spoon 1–2 tablespoons of bleu cheese dressing over each wedge, letting it run down the sides. Reserve additional dressing for guests who want more.

Top and finish: Scatter halved cherry tomatoes and sliced red onion around and on top of each wedge. Sprinkle the crumbled bacon evenly over the wedges, then crumble the remaining 1/2 cup blue cheese on top. Finish with a light sprinkle of coarse ground black pepper and the chopped chives.

Serve immediately: Serve the wedges immediately so the bacon stays crisp and lettuce remains cold. Pass extra dressing at the table.