Classic Iceberg Wedge Recipe

Quarter and clean

Remove any wilted outer leaves from the iceberg heads. Trim a small slice from the stem end so the head sits flat. Cut each head into 4 even wedges through the core so each wedge holds together.

Rinse each wedge lightly under cold running water to remove any grit, then pat dry thoroughly with paper towels. Excess moisture will water down the dressing and cause sogginess.

Season each wedge on cut sides with a light sprinkle of kosher salt and freshly ground black pepper (about 1/4 tsp salt and 1/8 tsp pepper per wedge).

In a medium bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp apple cider vinegar, 1 tsp prepared mustard, 1/4 tsp Worcestershire sauce, 1 dash hot sauce (optional), 1/2 tsp granulated sugar, 1/4 tsp salt and 1/8 tsp black pepper.

Whisk thoroughly until smooth and creamy. Taste and adjust: add a pinch more sugar if too tart, or 1/2 tsp water to thin if dressing is too thick. Refrigerate until ready to serve (can be made up to 2 days ahead).

Halve the cherry tomatoes (about 6 per head, 12 total). Thinly slice the 1/4 red onion into half-moons and separate into rings. If using bacon, cook until crisp (pan-fry or bake at 200°C/400°F for 12–15 minutes), drain on paper towels, then crumble or chop into small pieces.

Measure out 1 cup blue cheese crumbles and finely chop 1 tbsp chives or parsley if using.

Place each wedge on an individual chilled plate with the cut side up for stability.

Spoon 2 to 3 tablespoons of Thousand Island dressing over the top of each wedge, allowing some to drizzle down the sides. Reserve extra dressing on the side for guests who want more (about 1 to 2 tbsp).

Scatter blue cheese crumbles evenly over each dressed wedge (about 1/4 cup per wedge).

Top with halved cherry tomatoes (about 6 halves per wedge) and a few thin slices of red onion per wedge.

Sprinkle crumbled bacon over the top if using and finish with chopped chives or parsley for color.

Add a final light grind of black pepper and, if desired, a tiny pinch of flaky sea salt over the blue cheese.

Serve immediately while lettuce is crisp. Provide extra Thousand Island and extra blue cheese on the side.