Signature Wedge Recipe
Iceberg lettuce, bleu cheese dressing & red wine honey vinaigrette.
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Ingredients
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Wedge Salad
Bleu Cheese Dressing
Red Wine Honey Vinaigrette
Method
Wedge Salad
- 1
Prepare lettuce
Trim the core of the iceberg head slightly to remove any brown spots, keeping the head intact. Rinse under cold water, pat dry thoroughly with kitchen towels. Slice the head into 4 equal wedges through the core so each wedge holds together.
- 2
Cook bacon
Lay bacon slices in a cold skillet, then turn heat to medium. Cook until crisp, turning once, about 8–10 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate and drain. Once cool, chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat for extra flavor (optional) or discard.
- 3
Prepare tomatoes, scallions, egg
Halve the cherry tomatoes. Thinly slice the scallions on the bias. If using, peel and quarter the hard-boiled egg. Keep all components ready for assembly.
- 4
Assemble wedges
Place each iceberg wedge on individual plates or on a large serving platter. Spoon 1 to 2 tablespoons bleu cheese dressing over each wedge, letting some run down the sides. Scatter halved cherry tomatoes and chopped bacon over the top. Add sliced scallions and quartered egg if using. Crumble the remaining 1 ounce bleu cheese over each wedge, then sprinkle with a light grind of black pepper and a pinch of coarse sea salt to taste.
- 5
Bleu Cheese Dressing
- 6
Combine base
In a medium bowl combine mayonnaise, sour cream and buttermilk. Whisk until smooth and slightly thinned. Add crumbled bleu cheese and gently fold to distribute; leave some larger pieces for texture.
- 7
Season and chill
Whisk in lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Taste and adjust seasoning — add more buttermilk if you prefer a thinner dressing. Chill at least 20 minutes to let flavors meld. Dressing will keep in an airtight container in the refrigerator up to 5 days.
Red Wine Honey Vinaigrette
- 8
Emulsify
In a small bowl or jar, combine red wine vinegar, honey, Dijon mustard, minced shallot, salt and pepper. Whisk or shake to dissolve honey and mustard.
- 9