1/2 Wedge Recipe

Make the dressing

In a small bowl, combine 3 tbsp mayonnaise, 2 tbsp sour cream (or Greek yogurt), 1 tbsp buttermilk, 1/2 tsp lemon juice, 1/4 tsp Worcestershire sauce, 1/4 tsp minced garlic, 2 tbsp blue cheese crumbles, 1/8 tsp black pepper and 1/16 tsp salt. Whisk until mostly smooth. If the dressing is too thick to drizzle, add up to 1 more tablespoon of buttermilk, 1/2 teaspoon at a time, until desired consistency is reached. Taste and adjust seasoning — add a pinch more salt or lemon juice if needed.

Texture

For a chunkier dressing, gently fold in half of the 2 tbsp blue cheese crumbles at the end instead of fully whisking them. Reserve the other half for topping the wedge.

Prepare lettuce

Take a head of romaine lettuce, remove any loose outer leaves, and rinse under cold water. Pat dry thoroughly with paper towels or use a salad spinner. Cut the head lengthwise to create two halves; use one half for this recipe (1/2 wedge). If the wedge separates, press the core area gently to keep leaves together so it holds its wedge shape.

Prepare toppings

Halve 6 cherry tomatoes, slice cucumber into thin half-moons until you have about 1/2 cup, and slice red onion into very thin rings (about 2 tbsp). Cook 2 slices of bacon until crisp (pan-fry or oven-bake), then drain on paper towels and crumble. Finely mince chives (about 1 tsp).

Assemble

Place the romaine 1/2 wedge on a chilled plate, flat cut side down so it stands as a wedge. Spoon 2–3 tablespoons of the prepared dressing on top of the wedge, letting it cascade slightly down the leaves. Scatter the halved cherry tomatoes, cucumber slices, and red onion evenly across the top. Sprinkle the crumbled bacon and 3 tbsp blue cheese over the wedge. Finish with minced chives, a light pinch (1/8 tsp) of sea salt and 1/4 tsp freshly ground black pepper.

Garnish and serve

Add an extra tablespoon of blue cheese and a few microgreens or parsley if using. Serve immediately with an additional small ramekin of dressing on the side if you like more. To eat, cut the wedge into smaller sections or use a fork to pull leaves through the toppings.