Baby Iceberg Recipe

If using store-bought pickled onions, skip this step. In a small saucepan combine apple cider vinegar, water, sugar, and salt and bring to a simmer to dissolve the sugar and salt (about 1–2 minutes). Place thinly sliced red onion in a heatproof jar or bowl and pour hot brine over the onions. Press onions down so they are submerged. Let cool to room temperature, then refrigerate at least 30 minutes before serving (can be made up to 1 week ahead).

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top if available.

Lay pecan wood smoked bacon slices in a single layer on the rack or foil. Sprinkle brown sugar evenly over each slice and grind black pepper on top if using.

Bake for 12–18 minutes depending on thickness until bacon is crisp but not burnt. Rotate pan once halfway through for even cooking. For extra crispness, broil 30–60 seconds at the end while watching closely.

Transfer bacon to a paper towel–lined plate to drain and cool. When cool, break into 1–2 inch pieces for garnish.

In a medium bowl combine mayonnaise, sour cream, buttermilk, lemon juice, apple cider vinegar, Worcestershire sauce, minced garlic, salt, and black pepper. Whisk until smooth.

Fold in 1/2 cup of the crumbled Point Reyes blue cheese, leaving some texture. Taste and adjust seasoning; add remaining blue cheese for chunkier dressing if desired.

If the dressing is too thick, thin with up to 1–2 tablespoons additional buttermilk or water to reach desired pourable consistency. Refrigerate at least 15 minutes to let flavors meld.

Prepare the baby iceberg: trim any loose outer leaves and cut each head in half through the core so halved wedges hold together.

Place each halved baby iceberg on individual plates cut-side up or on a shared platter spaced apart.

Scatter halved toy box tomatoes around and on top of the iceberg halves.

Evenly distribute pickled red onions over and around the lettuce.

Drizzle 2–3 tablespoons of the Point Reyes blue cheese dressing over each iceberg half (more on the side if diners want extra).

Sprinkle the broken pecan wood bacon pieces over each wedge and finish with the remaining crumbled Point Reyes blue cheese.

Garnish with microgreens or a light dusting of grated Pecorino if desired. Serve immediately so the lettuce stays crisp.