Iceberg Wedge Recipe
GF tomatoes, crispy smoked bacon, dill ranch or blue cheese dressing
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Ingredients
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Salad
Dill Ranch Dressing (GF)
Blue Cheese Dressing (GF alternative)
Method
Prepare bacon and vegetables
- 1
Cook bacon
Preheat oven to 400°F (200°C). Lay bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–15 minutes until crisp to your preference. Transfer to a paper towel–lined plate to drain and cool, then chop into 1/2-inch pieces.
- 2
Prep lettuce
Remove any damaged outer leaves from the iceberg head. Trim the stem end slightly so the head sits flat. Cut the head into 4 even wedges (quarters), leaving core intact enough to hold leaves together. Chill wedges briefly if you want them extra crisp.
- 3
Slice tomatoes
Core the tomatoes if needed and cut into wedges or thick slices (about 1/2-inch). Pat dry with a paper towel to avoid extra liquid on the salad.
Make dill ranch dressing
- 4
In a medium bowl whisk together 1 cup mayonnaise, 1 cup sour cream and 1 cup buttermilk until smooth.
- 5
Add 2 tablespoons finely chopped fresh dill, 1 teaspoon minced garlic, 1 teaspoon minced shallot, 1 teaspoon lemon juice, 1 teaspoon gluten-free Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Whisk to combine. Taste and adjust seasoning or thickness (add more buttermilk to thin). Chill at least 15 minutes to let flavors meld.
Make blue cheese dressing (optional)
- 6
In a small bowl combine 1/2 cup mayonnaise, 1/2 cup sour cream and 1/4 cup buttermilk until smooth.
- 7
Fold in 1/2 cup crumbled blue cheese, 1/2 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper. For a chunkier dressing, reserve a tablespoon of blue cheese to sprinkle on top. Chill at least 10 minutes.
Assemble wedges
- 8
Place each chilled iceberg wedge on an individual salad plate. Tuck 2–3 tomato wedges against each iceberg wedge.
- 9
Spoon or drizzle 2–3 tablespoons of your chosen dressing (dill ranch or blue cheese) over each wedge, allowing some to run into the leaves.
- 10
Scatter chopped crispy bacon (about 1–1.5 tablespoons per wedge) evenly over the top of each wedge.
- 11
Sprinkle crumbled blue cheese (about 2 tablespoons per wedge) over top. Garnish with remaining chopped fresh dill and optional chopped chives. Finish with a light grind of black pepper and a pinch of salt to taste.
- 12
Serve immediately so the bacon stays crisp. Provide extra dressing on the side if desired.
