Bleu Cheese Wedge Salad Recipe

Prepare lettuce wedge

Remove any loose outer leaves from the head of iceberg lettuce. Using a sharp chef's knife, cut the head into 4 even wedges (root end intact so wedges hold together). Pat wedges dry with paper towels and place on chilled plates.

Prepare produce

Halve cherry tomatoes. Peel (if desired) and slice cucumber into half-moons to measure 1/2 cup. Thinly slice red onion and separate into rings; measure 1/4 cup. Scatter tomatoes, cucumber and red onion evenly over and around each wedge.

Cook bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then crumble or chop into bite-size pieces. Sprinkle bacon evenly over the wedges.

Add cheese and finish

Sprinkle 3 tablespoons (about 0.75 cup total divided among wedges) of crumbled blue cheese over the top of each wedge and around the plate. Grind a little black pepper over each wedge and scatter minced chives if using.

In a medium bowl, whisk together mayonnaise (1/2 cup), sour cream (1/4 cup), and buttermilk (1/2 cup) until smooth.

Whisk in apple cider vinegar (1 tbs), Dijon mustard (1 tsp), garlic powder (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp) until fully incorporated.

Fold in 1/2 cup crumbled blue cheese, leaving some small chunks for texture. Taste and adjust seasoning or thickness: add up to 2 tbs more buttermilk to thin, or add a pinch more salt if needed. For extra creaminess, pulse in a blender or food processor briefly (optional).

Chill the dressing for at least 15 minutes to allow flavors to meld, or serve immediately if short on time.

When ready to serve, drizzle about 2–3 tablespoons of dressing over each wedge (or serve the remainder on the side). Garnish with toasted baguette slices or croutons and a lemon wedge if desired.