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Ingredients
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Wedge
Blue Cheese Dressing
Topping & Garnish
Method
Wedge
- 1
Prepare lettuce
Remove any loose or discolored outer leaves from the iceberg head. Rinse the head under cold water and pat dry thoroughly with kitchen towels or spin in a salad spinner until most moisture is gone.
- 2
Quarter
Place the head stem-side down on a cutting board. Using a large chef's knife, cut straight down through the core to divide into 4 equal wedges. Trim a thin slice from the bottom of each wedge so they sit flat on a plate, taking care not to remove too much.
- 3
Season
Lightly sprinkle each wedge on both cut faces with the kosher salt and freshly ground black pepper. Set aside on serving plates.
Blue Cheese Dressing
- 4
Combine base
In a medium bowl, whisk together the mayonnaise and sour cream until smooth.
- 5
Add liquids and aromatics
Whisk in the buttermilk, lemon juice, Worcestershire sauce and minced garlic until incorporated. The dressing should be pourable but still creamy; add an additional 1 teaspoon buttermilk if it seems too thick.
- 6
Fold in cheese and season
Gently fold in 1/2 cup of the crumbled blue cheese, reserving the remaining 1/4 cup for topping. Taste and season with the 1/4 tsp salt and 1/4 tsp black pepper; adjust lemon or salt as desired.
- 7
Rest
Cover and refrigerate dressing for at least 10 minutes to let flavors meld. If making ahead, refrigerate up to 24 hours; stir or thin with a splash of buttermilk before using.
Topping & Garnish
- 8
Cook bacon
Cook the bacon until crisp (pan-fry, bake at 400°F/200°C on a rack, or microwave between paper towels). Drain on paper towels, then chop into small pieces.
- 9
Prepare tomatoes and chives
Halve the cherry tomatoes and finely chop the chives. Crumble the reserved blue cheese if needed.
- 10
Assemble
Spoon or drizzle about 2 to 3 tablespoons of blue cheese dressing over each iceberg wedge, allowing it to run into the layers. Sprinkle each wedge with equal portions of chopped bacon, halved cherry tomatoes, additional blue cheese crumbles, and a pinch of chopped chives.
- 11
Finish
Optionally grind a little fresh black pepper over each wedge before serving. Serve immediately so the iceberg stays crisp and the bacon remains crunchy.
