Wedge Salad Recipe

Prepare lettuce

Remove any wilting outer leaves from the iceberg head. Trim a small slice from the stem end so the head sits flat, keeping the head whole. Cut the head into 4 equal wedges (quarters) through the core. Pat wedges dry with paper towels and chill briefly while you prepare other components if desired.

Cook bacon

Preheat oven to 400°F (200°C) or heat a skillet over medium heat. Lay bacon slices on a rimmed baking sheet lined with foil (or place in skillet) and cook until crisp, about 12–18 minutes in oven or 6–10 minutes in skillet, flipping once. Remove to a paper towel–lined plate to drain and cool. Once cool, chop into 1/2-inch pieces.

Prep vegetables

While bacon cooks, slice the watermelon radish very thinly into half-moons or matchsticks (about 1/8-inch thick). Halve the cherry tomatoes. Thinly snip chives with kitchen shears and set aside.

Assemble wedges

Place each chilled wedge on an individual salad plate. Distribute chopped bacon evenly over each wedge. Scatter cherry tomato halves and watermelon radish slices over the wedges. Sprinkle gorgonzola crumbles over top, using roughly 3/4 oz per wedge (total ~3 oz). Garnish with chopped chives.

Make the dressing by whisking together mayonnaise, sour cream, and buttermilk until smooth in a small bowl. Stir in white wine vinegar, lemon juice, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning — if too thick, add a little more buttermilk (1 tsp at a time) to reach desired pourable consistency.

Just before serving, drizzle approximately 2 tablespoons of dressing over each wedge (or serve dressing on the side). Offer additional dressing at the table.