Baby Wedge Recipe

Trim and halve lettuces

Remove any loose outer leaves from the baby iceberg heads. Rinse under cold water and pat dry thoroughly. Using a sharp knife, halve each baby head from top to root so you have 8 small wedges. Trim a thin slice from the stem end if needed so each wedge sits flat.

Prep vegetables and bacon

Halve the cherry tomatoes, thinly slice the cucumber and red onion, and finely snip the chives. If you haven't cooked the bacon, fry or bake until crisp, drain on paper towels and crumble or chop into small pieces. Reserve.

In a medium bowl, whisk together mayonnaise and sour cream until smooth. Add buttermilk, white wine vinegar, Worcestershire, minced garlic, salt and pepper. Whisk until combined and slightly thinned. Fold in 1/4 cup crumbled blue cheese, gently breaking up any large chunks so the dressing has small pieces throughout. Taste and adjust seasoning — add a bit more buttermilk if you prefer a looser consistency. Chill dressing for at least 10 minutes to let flavors meld.

Place two baby lettuce wedges on each chilled salad plate, spacing them slightly apart so they resemble classic wedge presentation.

Spoon or drizzle about 2 tablespoons of the blue cheese dressing over each wedge, letting it run down the sides but not completely saturate the lettuce.

Distribute halved cherry tomatoes and cucumber slices evenly over the wedges (about 1/4 cup tomatoes and 2 tablespoons cucumber per serving). Scatter the thinly sliced red onion and crumbled bacon over the top.

Sprinkle remaining 1/4 cup blue cheese crumbles over all wedges, then finish with chopped chives. Season lightly with sea salt and freshly ground black pepper to taste — about a pinch (roughly 1/8 to 1/4 tsp) per plate.

Serve immediately so the lettuce stays crisp. Provide extra dressing at the table if desired.