Blt Wedge Recipe

Prep lettuce

Remove any wilted outer leaves from the iceberg head. Rinse the head under cold water, shake off excess, and pat dry. Cut the head into 4 equal wedges through the core so each wedge holds together.

Tomatoes

Core and slice the roma tomatoes into 1/4-inch thick slices or wedges. Pat lightly with paper towel to remove excess moisture.

Bacon

Cook bacon in a skillet over medium heat until crisp, about 8-10 minutes, turning occasionally. Alternatively bake on a sheet at 400°F (200°C) for 12-16 minutes until crisp. Transfer to paper towels to drain and cool, then chop or crumble into bite-sized pieces.

Scallions & chives

Thinly slice the white and green parts of the scallions on a bias. Finely chop the chives. Set aside for garnish and mixing into the dressing.

Assemble each wedge on individual plates: place a wedge of iceberg with the cut side facing up. Arrange tomato slices alongside and scatter bacon pieces over the wedge. Crumble 3/4 of the Gorgonzola over the wedge and reserve the remainder for garnish.

In a small bowl, whisk together mayonnaise and sour cream until smooth. Add lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, salt, and black pepper. Stir until fully combined. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Fold in half of the sliced scallions and half of the chopped chives into the dressing for an oniony note. If the dressing is too thick, thin with up to 1 tsp of water or milk to reach a drizzleable consistency.

Drizzle about 1 to 2 tablespoons of dressing over each wedge (or serve additional dressing on the side).

Sprinkle the remaining Gorgonzola crumbles, remaining scallions, and chopped chives over each plated wedge. Finish with a light sprinkle of coarse sea salt and freshly ground black pepper to taste.

Serve immediately so lettuce remains crisp. Provide extra dressing and bacon at the table if desired.