Iceberg Wedge Recipe

Clean and quarter

Remove any wilted outer leaves from the iceberg heads. Rinse heads under cold water and dry thoroughly. Cut each head into 4 even wedges through the core so each wedge holds together.

Place wedges on a platter or plates with the cut side up. Lightly season each wedge with salt and freshly ground black pepper.

If using roma tomatoes, quarter them and if using cherry tomatoes, halve them. Scatter the tomatoes evenly over and around the wedges.

Cook bacon until crisp: in a skillet over medium heat, cook the bacon slices 6–10 minutes, turning occasionally, until browned and crisp. Transfer to a paper towel–lined plate to drain, then chop into bite-size pieces. Sprinkle chopped bacon over the wedges.

Garnish with thinly sliced chives (or green onions) for color and mild onion flavor.

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth.

Add 1 tablespoon finely chopped fresh dill, 1 tablespoon finely chopped parsley, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until combined. Taste and adjust thickness with additional buttermilk (1 tsp at a time) and seasoning as needed.

Chill for at least 10 minutes to let flavors meld (optional). Drizzle desired amount over each wedge or serve on the side.

For blue cheese dressing, combine 1/4 cup crumbled blue cheese, 1/4 cup mayonnaise and 1/4 cup sour cream in a bowl.

Add 1/2 teaspoon lemon juice or white wine vinegar, 1 tablespoon milk or buttermilk, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until combined, leaving some blue cheese crumbles for texture. Adjust thickness with additional milk if needed.

Serve this dressing as an alternative to the dill ranch; spoon over wedges or serve on the side.

Arrange 1 or 2 wedges per plate depending on portion size. Top with tomatoes, scatter chopped crispy bacon and sprinkle sliced chives.

Drizzle about 2–3 tablespoons of dill ranch or 2 tablespoons of blue cheese dressing over each wedge, or serve dressings on the side for guests to add to taste.

Serve immediately so bacon remains crisp and lettuce is cold.