Iceberg Wedge Salad Recipe

Prepare lettuce

Remove any loose outer leaves from the head of iceberg lettuce. Trim the stem end so the head sits flat, then cut the head into 4 wedges (quarters). Pat wedges dry with paper towels to remove excess moisture—this helps the vinaigrette cling.

Cook bacon

Place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Alternatively, bake on a foil-lined sheet at 400°F (200°C) for 12–15 minutes. Transfer cooked bacon to a paper-towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Prepare tomatoes and onions

Core and cut the roma tomatoes into 1/2-inch dice. Thinly slice the green onions on the bias. Reserve a few whole tomato slices or wedges if you want to garnish the plate.

Assemble wedges

Place each iceberg wedge on individual plates (or one large platter). Spoon 1 to 1 1/2 tablespoons of tomato vinaigrette over each wedge, letting some run down the sides. Scatter crumbled blue cheese evenly over each wedge (about 3/4 oz per wedge). Sprinkle chopped crisp bacon over the top, then scatter the diced tomatoes and sliced green onions. Finish with a generous sprinkle of crispy fried onions for crunch. Season each wedge with a pinch of coarse sea salt and freshly cracked black pepper to taste.

Mince the shallot and garlic finely. In a small bowl or jar, combine finely chopped sun-dried tomatoes, minced shallot, minced garlic, red wine vinegar, Dijon mustard, ketchup (or tomato paste), honey, and fresh lemon juice. Whisk together until blended.

While whisking constantly, slowly stream in the extra-virgin olive oil to emulsify the dressing. Taste and season with salt and freshly ground black pepper. If the dressing is too sharp, adjust with a little more honey or a splash more olive oil. The vinaigrette should be pourable but slightly thick; refrigerate up to 3 days in an airtight container.