Iceberg Wedge Recipe
tomato, crispy smoked bacon, dill ranch or blue cheese dressing
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Ingredients
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Wedge Salad
Dill Ranch Dressing (makes ~1 1/4 cups) — optional: substitute blue cheese dressing
Blue Cheese Dressing (optional alternative, makes ~1 cup)
Method
Prepare Bacon & Tomatoes
- 1
Crispy smoked bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 8 slices of smoked bacon in a single layer. Bake 12–18 minutes, turning once if needed, until deeply browned and crisp. Remove to a paper towel–lined plate to drain and cool, then roughly chop or crumble when cool.
- 2
Tomatoes
While the bacon cooks, rinse and core the roma tomatoes. Slice each tomato into 1/4-inch thick wedges or 1/2-inch rounds depending on preference. Pat dry and set aside.
Make Dill Ranch Dressing
- 3
In a medium bowl whisk together 1 cup mayonnaise, 1 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 2 tablespoons chopped fresh dill, 1 tablespoon chopped chives, 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust thickness with up to 2 tablespoons additional buttermilk if desired. Chill at least 15 minutes for flavors to meld. (If using blue cheese dressing instead, combine the blue cheese dressing ingredients: 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1/2 cup crumbled blue cheese, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper; whisk and chill.)
Assemble Wedges
- 4
Remove any loose outer leaves from the iceberg heads and halve each head lengthwise through the core to create 4 wedges. If heads are very large, quarter them so wedges are a manageable size.
- 5
Place each wedge on a chilled plate. Sprinkle each wedge with a light pinch of coarse sea salt (about 1/8 tsp per wedge) and a grind of black pepper.
- 6
Drizzle 2–3 tablespoons of chilled dill ranch (or 2 tablespoons blue cheese dressing) over each wedge so the dressing runs into the leaves. Use more or less to taste.
- 7
Arrange tomato slices around and on top of the wedges. Scatter the chopped crispy bacon evenly over each wedge. Finish by sprinkling 2–3 tablespoons total of crumbled blue cheese across the 4 wedges and a light dusting of chopped chives.
- 8
Serve
Serve immediately while bacon is crisp and lettuce is cold. Provide extra dressing at the table. Serves 4 as a starter or side.
