Wedge Salad Recipe

Prepare lettuce

Remove any loose or brown outer leaves from the iceberg head. Rinse the head under cold water and pat dry thoroughly. Place on a cutting board and cut into 4 even wedges through the core so each wedge holds together; trim a thin slice off the bottom of each wedge if needed so it sits flat.

Prepare vegetables

Halve the cherry tomatoes. Slice the English cucumber into half-moons about 1/4 inch thick to yield approximately 1/2 cup. Thinly slice the red onion into rings and separate into thin strips; measure 1/4 cup total.

Cook bacon

In a skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain and cool, then chop or crumble into bite-sized pieces.

Assemble wedges

Place each iceberg wedge on individual plates or on a single large platter. Drizzle about 1/4 teaspoon extra virgin olive oil and a few drops of lemon juice over each wedge. Season lightly with a pinch of coarse salt and freshly ground black pepper.

Top wedges

Evenly distribute cherry tomato halves, cucumber slices, thin red onion, and crumbled bacon over the four wedges. Sprinkle 2 tablespoons of crumbled blue cheese on each wedge (reserve a bit for garnish). Finish with a light scatter of chopped fresh chives.

Make the dressing while the bacon cools. In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk. Add 1 teaspoon apple cider vinegar, 1/4 teaspoon Worcestershire sauce, and 1 minced garlic clove. Whisk until smooth.

Fold in 1/4 cup crumbled blue cheese so the dressing has chunks but is still pourable. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust seasoning or consistency with up to 2 tablespoons more buttermilk if you prefer a thinner dressing.

If you like a smoother dressing, pulse the mixture 2–3 times in a small food processor or use an immersion blender briefly; otherwise leave it chunky.

Transfer dressing to a small serving bowl or drizzle bottle. Chill for 10 minutes if time allows; whisk briefly before serving.

Spoon or drizzle the blue cheese dressing over each wedge (about 2–3 tablespoons per wedge), allowing some dressing to pool at the plate for dipping.

Scatter the remaining crumbled blue cheese and chopped chives over the dressed wedges. Add any extra crumbled bacon pieces as garnish and finish with a final small pinch of coarse salt and freshly ground black pepper to taste.

Serve immediately so the wedges remain crisp. Provide extra dressing on the side.