Wedge Salad Recipe

Prepare lettuce

Remove any loose outer leaves from the iceberg head, then rinse under cold water. Pat dry thoroughly with a kitchen towel or spin in a salad spinner. Using a sharp chef's knife, cut the head into 4 equal wedges (root end intact to hold leaves together). Trim a tiny bit of the core if wedges are uneven but keep the wedge structure.

Prepare vegetables

Halve the cherry tomatoes (or quarter if large). Peel and slice the cucumber into thin half-moons, then quarter those slices. Thinly slice the red onion into half-moons and separate into rings. Set all aside.

Cook bacon

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

Arrange each wedge on individual plates or a large serving platter. Tuck cherry tomatoes, cucumber pieces and some red onion rings around and slightly on top of each wedge. Sprinkle crumbled bacon evenly over each wedge (use about 1–2 slices' worth per wedge depending on preference).

In a medium bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.

Add crumbled blue cheese, lemon juice, Dijon mustard, Worcestershire sauce and minced garlic. Stir gently to combine, leaving some blue cheese crumbles whole for texture.

Season with salt and black pepper, taste and adjust: add more lemon or buttermilk to thin, or more blue cheese to thicken and intensify flavor. Refrigerate at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Just before serving, spoon or drizzle 2–3 tablespoons of dressing over each wedge (or serve dressing on the side).

Scatter the remaining blue cheese crumbles over the dressed wedges, then sprinkle with chopped chives and freshly cracked black pepper. Serve immediately.