Iceberg Wedge Recipe
tomato, crispy smoked bacon, dill ranch or blue cheese dressing
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Ingredients
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Wedge
Dill Ranch Dressing (or substitute blue cheese)
Optional Blue Cheese Dressing (alternate)
Method
Wedge
Prepare lettuce
Remove any wilted outer leaves from the iceberg head. Rinse the head under cold water, pat dry thoroughly with paper towels, then cut into 4 even wedges through the core so each wedge holds together.
Slice tomatoes
Core and slice the tomato into 1/4-inch thick wedges or rounds depending on preference. If using a large tomato, cut into 8 pieces and reserve for plating.
Season wedges
Arrange one iceberg wedge per plate. Season each wedge lightly with a pinch of coarse salt and a grinding of black pepper (about 1/8–1/4 tsp each per wedge, adjust to taste).
Dill Ranch Dressing
In a medium bowl, whisk together 1 cup mayonnaise, 1 cup buttermilk and 1 tablespoon sour cream until smooth.
Stir in 2 tablespoons finely chopped fresh dill, 1 tablespoon chopped chives, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning or consistency — add a splash more buttermilk if you prefer a thinner dressing.
Cover and refrigerate the dressing for at least 30 minutes to let flavors meld. If making ahead, dressing keeps 3–4 days refrigerated.
Optional Blue Cheese Dressing
In a bowl combine 1 cup blue cheese crumbles, 1/2 cup mayonnaise and 1/4 cup sour cream. Stir to combine, then add 2 tablespoons milk or buttermilk to loosen to desired consistency.
Add 1 teaspoon lemon juice and 1/2 teaspoon black pepper. Mix gently, leaving some blue cheese crumbles intact for texture. Refrigerate at least 15 minutes before serving; keeps 3 days refrigerated.
Assembly & Garnish
Spoon or drizzle 2–3 tablespoons of chilled dill ranch (or blue cheese) over each seasoned iceberg wedge, letting some dressing run down the sides for presentation.
Tuck tomato slices along the sides or atop each wedge and sprinkle 1 tablespoon of chopped crispy smoked bacon over each wedge.
Finish each wedge with a small sprinkle of chopped fresh dill and a final grind of black pepper. Serve immediately.
