Wedge Salad Recipe

Preheat and prepare baking sheet

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one. This allows the bacon to crisp evenly.

Glaze and season bacon

Arrange the bacon slices in a single layer on the rack or directly on the foil. Brush each slice lightly with maple syrup (reserve about 1/2 tablespoon). Sprinkle brown sugar evenly over the strips if using, and finish with a light grinding of black pepper.

Bake until caramelized

Bake for 12–18 minutes, turning the pan once at 10 minutes if not using a rack, until the bacon is browned and the glaze is bubbly. Watch closely near the end so it doesn't burn. Total time depends on thickness.

Finish and cool

During the last 1–2 minutes of baking brush remaining maple syrup on top and return to oven. Remove bacon to a paper-towel-lined plate to drain and cool. Once cool, roughly chop or crumble into bite-sized pieces.

Combine base

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

Add aromatics & seasoning

Stir in chopped parsley and chives, then add garlic powder, onion powder, salt, black pepper and lemon juice. Taste and adjust consistency with a little more buttermilk if too thick, or more lemon/salt for brightness.

Chill

Cover and refrigerate the ranch for at least 15 minutes to let flavors meld. Can be made up to 24 hours ahead.

Prepare produce

Remove any loose outer leaves from the iceberg head. Quarter the head lengthwise through the core to make 4 wedges. Pat wedges dry with paper towels. Halve the cherry tomatoes and thinly slice the red onion into half-moons (about 1/8-inch thick).

Arrange wedges

Place one or two wedges (depending on portion) on each plate with the cut side facing up so the crevices can hold toppings.

Top wedges

Drizzle about 1 to 2 tablespoons of ranch over each wedge (adjust to taste). Scatter halved cherry tomatoes and sliced red onion over and around the wedge. Sprinkle crumbled Roquefort cheese evenly, reserving a little for garnish.

Add bacon

Scatter the chopped maple glazed bacon over the wedges so each bite gets some bacon.

Finish with balsamic glaze

Using a spoon or squeeze bottle, lightly drizzle about 1/2 tablespoon to 1 tablespoon of balsamic glaze over each wedge in a thin ribbon—do not drown the salad; the glaze is a finishing accent.

Garnish and serve

Finish with the reserved crumbled Roquefort and a light grind of freshly ground black pepper. Serve immediately so the lettuce stays crisp.