Blue Wedge Recipe

Prep and coat

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Mix brown sugar and 1 tsp black pepper in a shallow bowl. Press each bacon slice into the brown sugar mixture to coat both sides; shake off excess and place on the wire rack in a single layer.

Bake for 15–20 minutes, rotating halfway, until the sugar is melted and bacon is crispy but not burnt. Watch closely in the last 5 minutes. Remove from oven and let cool on the rack 5 minutes; transfer to a plate lined with paper towels to finish crisping. When cool, chop into 1-inch pieces. Reserve any bacon drippings on the tray for the next step if desired.

Increase oven to 425°F (220°C) if you turned it down; or use the residual heat after bacon if still hot. In a small bowl combine panko, everything bagel seasoning and melted butter until evenly moistened.

Spread the panko mixture in a thin layer on a parchment-lined baking sheet. Toast in the oven 5–7 minutes, stirring once halfway, until golden and crunchy. Watch closely so it doesn’t burn. Remove and let cool; it will crisp further as it cools.

In a bowl, whisk together mayonnaise, sour cream and buttermilk until smooth. Add crumbled blue cheese, lemon juice, Worcestershire, garlic powder, salt and pepper. Stir gently to combine, leaving some blue cheese chunks for texture.

Taste and adjust thickness with more buttermilk for a thinner dressing or more sour cream for thickness. Chill in the refrigerator at least 15 minutes to let flavors meld. Stir before serving.

Tear romaine into large wedges (4 wedges) and arrange the wedges on a serving platter or divide among plates. Scatter baby spinach around the wedges for color and texture.

Distribute halved cherry tomatoes and thinly sliced red onion over and around the wedges.

Sprinkle blue cheese crumbles evenly over the wedges and salad base.

Scatter chopped candied bacon pieces over the wedges.

Finish by sprinkling the everything bagel crunch over the salad for a crunchy topping.

Serve with blue cheese dressing on the side or drizzle about 2–3 tablespoons per serving over each wedge. Offer extra dressing at the table.