Iceberg Salad Recipe

1. Prepare lettuce

Remove any outer wilted leaves from iceberg heads. Slice each head into 4 equal wedges through the core so wedges hold together. Keep wedges cold in the refrigerator until ready to plate.

2. Cook bacon

Place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper-towel-lined plate to drain, then crumble or chop into small pieces.

3. Prep vegetables

Halve the cherry tomatoes and thinly slice the red onion. Finely chop the chives.

4. Season wedges

Place each chilled iceberg wedge on a serving plate. Sprinkle a light pinch of kosher salt (about 1/8 tsp per wedge) and a grind of black pepper over each wedge just before dressing.

5. Assemble

Spoon or drizzle the French–Roquefort dressing over each wedge (about 3–4 tbs per wedge). Scatter halved tomatoes, sliced red onion, and crumbled bacon over the dressed wedges. Finish with chopped chives and an extra crack of pepper to taste.

6. Crush the garlic clove with the side of a knife and finely mince (or use a microplane). In a medium bowl, mash the Roquefort (blue cheese) with a fork until mostly smooth but with some small crumbles remaining.

7. Add mayonnaise, sour cream, Dijon mustard, white wine vinegar, Worcestershire sauce, lemon juice, minced garlic, salt, and freshly ground black pepper to the mashed cheese. Whisk until combined.

8. While whisking, gradually add the buttermilk to reach a pourable but still creamy consistency (about 0.25 cups). If the dressing is too thick, whisk in up to 1 teaspoon olive oil or a little more buttermilk to loosen. Taste and adjust seasoning—add more salt, pepper, or lemon to balance.

9. Cover and chill the dressing at least 30 minutes to let flavors meld. Stir again before using. Dressing will keep refrigerated in a sealed container for up to 4 days.