Traditional Wedge Recipe

Prepare bacon

Preheat the oven to 400°F (200°C). Arrange 6 bacon slices on a rimmed baking sheet lined with foil or parchment. Bake for 12–18 minutes until crisp, turning once at the halfway point if needed. Remove and transfer to a paper-towel–lined plate to drain and cool. When cool, roughly chop or crumble the bacon. Reserve 1 tablespoon of bacon fat if desired for flavor (optional).

Prepare lettuce and produce

Remove any wilted outer leaves from 1 head of iceberg lettuce. Rinse and pat dry thoroughly. Quarter the head through the core so you have 4 wedges. Trim a very small amount of the stem end so wedges hold together, but do not cut away the core entirely. Slice 12 cherry tomatoes in half. Thinly slice enough red onion to yield 1/4 cup.

Season wedges

Place each iceberg wedge on individual plates or a shared platter. Sprinkle each wedge evenly with a pinch of kosher salt (about 1/8 tsp per wedge) and a small grind of freshly ground black pepper.

Assemble

Spoon the blue cheese dressing generously over each wedge so it drips into the layers. Scatter halved cherry tomatoes and thinly sliced red onion around and over the wedges. Sprinkle 2 tablespoons of crumbled blue cheese over each wedge (total 1/2 cup divided) and top with the chopped crispy bacon. Garnish with 1 tablespoon finely snipped fresh chives across the wedges.

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk. Whisk until smooth and slightly thinned to a pourable consistency. If you prefer a thicker dressing, reduce buttermilk to 2 tablespoons.

Fold in 1/4 cup crumbled blue cheese, 1 teaspoon fresh lemon juice, 1/4 teaspoon Worcestershire sauce, and 1/2 teaspoon minced garlic. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more salt if needed, or extra crumbled blue cheese for tang.

For a creamier, chunkier dressing, mash half of the crumbled blue cheese into the base with a fork before folding in the rest. Chill the dressing for at least 10 minutes (or up to 2 days) to let flavors meld. Stir again before using.