Little Gem Wedge Recipe

Quick pickled onion (make ahead or use prepared)

Place 1 thinly sliced small red onion in a jar. Warm 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt until sugar dissolves. Pour over onions, cool to room temperature, then refrigerate at least 30 minutes. Use 1 cup pickled onion for the salad.

Heat a sauté pan over medium-high heat and add neutral oil. Lay prosciutto slices flat in the pan (work in batches if needed) and fry 30–60 seconds per side until edges crisp and slightly bubbled. Transfer to a paper towel–lined plate to drain. When cool, break into shards. Reserve for plating.

In a medium skillet over medium heat, add the lardons or bacon pieces. Cook, stirring occasionally, until the fat renders and the bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving about 1 tablespoon of bacon fat in the pan (discard excess or reserve).

Add 1 tablespoon olive oil to the pan with the bacon fat (if needed) and reduce heat to medium-low. Add the minced garlic and cook 30 seconds until fragrant. Add the halved cherry tomatoes and drained diced tomatoes. Stir to combine.

Season tomatoes with smoked paprika, crushed red pepper flakes, brown sugar, salt and black pepper. Simmer gently, stirring occasionally, until tomatoes soften and juices concentrate, 6–8 minutes. Taste and adjust seasoning. Remove from heat and set aside with the cooked lardons.

In a bowl whisk together mayonnaise, buttermilk, lemon juice, Dijon, Worcestershire sauce, garlic powder, onion powder, salt and pepper until smooth and slightly thick. If you prefer a thinner dressing, add up to 2 more tablespoons buttermilk. Chill until ready to assemble.

Trim the base of each little gem/iceberg head to remove loose outer leaves and create a flat bottom. Cut each head in half lengthwise to form wedges (2 heads = 4 wedges). Pat wedges dry with paper towels to remove excess moisture.

Place each wedge on a serving plate. Spoon warm spiced tomatoes and lardons over the center of each wedge, distributing evenly (about 1/4 cup tomatoes + 1 1/2 tbsp lardons per wedge).

Scatter pickled red onion around and slightly over each wedge (about 1/4 cup per wedge).

Crumble bleu cheese generously over the wedges (about 3/4 oz per wedge).

Top each wedge with crispy prosciutto shards (one slice worth of shards per wedge).

Drizzle bleu cheese dressing over each wedge (about 2 tbsp per wedge) and finish with a small drizzle (1/4 tsp) of extra-virgin olive oil and a pinch of fresh snipped chives.

Serve immediately so the lettuce remains crisp and the prosciutto stays crunchy.