Wedge Recipe
Baby iceberg, blue cheese dressing, cherry tomatoes, bacon, Gorgonzola
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Ingredients
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Wedge Salad
Blue Cheese Dressing
Method
Blue Cheese Dressing
Combine base
In a medium bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth.
Add liquids and seasonings
Whisk in 1/2 cup buttermilk, 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Worcestershire sauce, and 1 teaspoon minced garlic until incorporated and slightly loose in consistency. Adjust buttermilk to reach desired thickness.
Fold in cheese and season
Gently fold in 2 ounces crumbled blue cheese. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust salt, pepper, or lemon juice as needed.
Chill
Cover and refrigerate at least 30 minutes (up to 24 hours) to allow flavors to meld. Stir before using.
Bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 6 bacon slices in a single layer on the rack or directly on the foil.
Bake for 12–18 minutes, depending on thickness, until bacon is crisp and browned. Flip halfway if not using a rack for even cooking.
Transfer cooked bacon to a plate lined with paper towels to drain. Once cool, crumble or chop into bite-sized pieces (about 1/2 to 3/4-inch pieces). Reserve.
Salad Assembly
Prepare lettuce: Remove any damaged outer leaves from 4 baby iceberg heads. Slice each head vertically through the core to create 4 wedges. Pat the wedges dry with paper towels to remove excess moisture (this helps dressing adhere).
Prepare tomatoes and cheese: Halve or quarter cherry tomatoes to yield approximately 1 cup. Crumble 3 ounces Gorgonzola into small pieces for topping.
Dress the wedges: Place each wedge on a chilled plate. Spoon about 3 tablespoons (or to taste) of chilled blue cheese dressing over each wedge, allowing some to cascade down the sides. Reserve extra dressing on the side.
Top and finish: Scatter halved cherry tomatoes evenly over the wedges, then sprinkle crumbled bacon pieces and the 3 ounces Gorgonzola across the salads. Garnish with 1 tablespoon finely chopped fresh chives if using.
Serve: Serve immediately while bacon is still slightly warm for contrast. Provide additional blue cheese dressing at the table.