Blt Wedge Recipe

Prepare and bake bacon

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. Sprinkle brown sugar evenly over each slice, then dust with black pepper. Bake 12–18 minutes until edges are crisp and sugar is caramelized; watch closely to avoid burning. Remove from oven and transfer bacon to a sheet of parchment to cool and harden, then chop or break into bite-sized pieces. Reserve.

While bacon cooks or ahead of time: combine apple cider vinegar, water, sugar and kosher salt in a small saucepan and bring to a simmer just until sugar dissolves. Place thinly sliced shallots in a jar or heatproof bowl and pour hot brine over them to cover. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1 hour) before serving. Strain before plating if desired, reserving a few slices to garnish the wedge.

In a small saucepan combine balsamic vinegar and sugar. Bring to a gentle simmer over medium-low heat and reduce until syrupy and coats the back of a spoon, about 8–12 minutes. Remove from heat and let cool (it will thicken more as it cools). Keep warm or room temperature for drizzling.

In a bowl whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in crumbled blue cheese, lemon juice, Worcestershire, salt and pepper. Taste and adjust seasoning. If you prefer a thinner dressing, add more buttermilk 1 tsp at a time. Chill at least 15 minutes to let flavors meld.

Prepare lettuce: Remove any wilted outer leaves from the iceberg heads. Cut each head into quarters lengthwise to make four wedges (core intact so wedges hold together). Pat wedges dry with paper towels to remove excess moisture.

Arrange: Place a wedge on each serving plate (this recipe yields 4 wedges). Spoon 1–2 tablespoons of pickled shallots over each wedge, distributing evenly.

Top with tomatoes and bacon: Halve the cherry tomatoes and scatter about 1/4 cup halved tomatoes per wedge (1 cup total divided among 4) around and atop the lettuce. Sprinkle 2 candied bacon slices worth of pieces per wedge (about 2 slices equivalent; adjust if you made thick bacon) so each wedge has roughly 2 slices' worth of bacon.

Add seeds and cheese: Sprinkle about 1/4 tablespoon (a pinch) toasted sunflower seeds over each wedge and crumble roughly 3/4 ounce blue cheese per wedge (total 3 oz divided).

Dress and finish: Drizzle about 1–1.5 tablespoons of blue cheese crumble dressing over each wedge (total ~3/4 cup). Finish with a light drizzle of balsamic glaze (about 1 tsp per wedge) and a small sprinkle of chopped chives if using.

Serve immediately so lettuce stays crisp. Provide extra dressing and glaze on the side if desired.