Wedge Salad Recipe

Prepare lettuce

Trim any ragged outer leaves from each baby iceberg. If using whole heads, core and cut each head into 4 wedges. Chill wedges on a tray in the refrigerator or ice bath for 10 minutes to firm and keep crisp while finishing other components.

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment, not overlapping. Bake 12–16 minutes until deep golden and crisp. Transfer to paper towels to drain and cool, then roughly chop into 1/2-inch pieces.

Assemble wedges

Place each chilled wedge on an individual plate (cut side down for stability). Spoon 2–3 tablespoons of marinated tomatoes over the center and slightly down one side of each wedge. Scatter equal portions of chopped Nueske's bacon and crumble 3/4 ounce blue cheese over each wedge. Sprinkle with a pinch of flaky sea salt and a grind of coarse black pepper. Garnish with a sprinkle of sliced chives. Serve immediately.

Make tomato marinade

Place the halved cherry or grape tomatoes in a bowl. Add 1 teaspoon of sherry vinegar, a pinch (about 1/8 tsp) of salt, and 1/2 teaspoon of minced shallot. Toss and set aside at room temperature for 10–15 minutes to macerate and release juices. Reserve both tomatoes and juices for topping the wedges.

Make sherry vinaigrette

In a small bowl or jar combine the remaining sherry vinegar (about 2 tbs), minced shallot, Dijon mustard, honey, minced garlic, and 1/2 teaspoon salt. Whisk to combine. Slowly drizzle in the olive oil while whisking vigorously until emulsified (or shake vigorously in a lidded jar). Taste and adjust seasoning with additional salt or pepper as desired. If the tomatoes were marinated with a small amount of vinegar and shallot, add those juices (up to 1 tablespoon) to the vinaigrette for extra flavor.

Dress tomatoes

Toss the marinated tomatoes with 1–2 tablespoons of the prepared sherry vinaigrette so they are glossy but not swimming in dressing. Use these dressed tomatoes when assembling the wedges. Reserve remaining vinaigrette at the table for guests to add more if desired.