Little Gem Wedge Salad Recipe

Prepare and cook bacon

Cut the slab bacon into 1/2-inch lardons. Heat a large skillet over medium heat. If the bacon is very lean, add 1 tsp neutral oil. Add bacon lardons in a single layer and cook, stirring occasionally, until browned and crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Reserve 1–2 tablespoons bacon fat in the pan for optional use in dressing or discard if preferred. Let bacon cool slightly.

If eggs are not pre-cooked: place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter. If using pre-cooked eggs, quarter and keep chilled.

Combine mayonnaise, Greek yogurt, parsley, chives, tarragon, lemon juice, white wine vinegar, minced garlic, chopped anchovy (if using), salt, and pepper in a blender or food processor. Pulse to combine, then stream in the 2 tablespoons olive oil until emulsified. If the dressing is too thick, add up to 1 tablespoon water to reach a spoonable consistency. Taste and adjust salt, pepper, or lemon. If you prefer a brighter herb flavor, add an additional tablespoon of chopped parsley or chives.

Trim any browned outer leaves from little gem heads. Slice each head in half lengthwise (for larger heads, quarter them) to create wedges. Pat cut surfaces dry with paper towel to help dressing adhere.

Arrange 1–2 little gem wedges per plate (depending on size) so each diner gets even portions. Spoon or drizzle 1–2 tablespoons of Green Goddess dressing over each wedge, aiming to coat the cut face without saturating the leaves. Reserve extra dressing on the side.

Scatter warm (or room temperature) bacon lardons evenly over the dressed wedges so some crisp pieces fall into the leaves. Place quartered hard-boiled eggs around or on top of the wedges.

Distribute thin red onion slices across the wedges for bite and color. Sprinkle the crumbled blue cheese evenly over the salad. Finish with a small pinch of freshly ground black pepper and, if desired, a light drizzle of reserved bacon fat or an extra teaspoon of olive oil for sheen.

Serve immediately so the lettuce stays crisp and bacon remains crunchy. Provide extra dressing and crumbled blue cheese at the table.