Wedge Lettuce, Bacon, Ranch Recipe

Prepare lettuce

Remove any loose outer leaves from the iceberg head. Rinse the head under cold water and pat dry thoroughly with paper towels. Place the head on a cutting board with the root end down. Using a sharp knife, slice the head into 4 equal wedges (cut through the core) and trim a thin slice from the base of each wedge if needed so it sits flat.

Prep vegetables and bacon

Halve the cherry tomatoes if large. Thinly slice the red onion into rings and separate into half-rings. Chop the cooked bacon into 1/4–1/2-inch pieces. If using chives, finely snip them.

Assemble wedges

Place each wedge on individual plates or on a shared platter spaced apart. Spoon 1–2 tablespoons of ranch dressing over each wedge (reserve extra dressing for serving). Scatter cherry tomato halves and sliced red onion over and around the wedges. Sprinkle blue cheese crumbles evenly across each wedge. Finish by scattering chopped bacon pieces over the top and a light dusting of black pepper. Garnish with snipped chives if using.

In a medium bowl whisk together mayonnaise, sour cream, and buttermilk until smooth and slightly loose. Add the lemon juice and minced garlic and whisk to combine.

Stir in the chopped parsley, chopped dill, onion powder, garlic powder, salt, and black pepper. Taste and adjust seasoning: add up to 1 tablespoon more lemon juice or 1–2 tablespoons more buttermilk to reach desired tang and consistency. If you prefer a thinner dressing for drizzling, add additional buttermilk 1 tablespoon at a time.

Cover and refrigerate the dressing at least 15 minutes to let flavors meld (up to 24 hours). Stir before serving.