Turner's Wedge Salad Recipe

Prepare bacon

Cook the bacon until crisp. You can fry in a skillet over medium heat, about 8–10 minutes, turning occasionally, or bake at 400°F (200°C) on a wire rack over a sheet pan for 15–20 minutes. Drain on paper towels, then chop or crumble into bite-size pieces.

Prep vegetables

Remove any wilted outer leaves from the iceberg head. Cut the head into 4 wedges by slicing it lengthwise through the core. Pat the wedges dry with paper towels to remove excess moisture. Halve the cherry tomatoes. Peel (if desired) and slice the English cucumber into 1/4-inch half-moons until you have 1/2 cup. Thinly slice the red onion into rings or half-rings and separate into strands.

Optional bed

If using mixed baby greens, divide 2 cups among four plates to form a base for each wedge (about 1/2 cup greens per plate).

Assemble wedges

Place one iceberg wedge on each plate (or four wedges on a serving platter). Tuck cucumber slices and cherry tomato halves around and slightly under the wedge so they sit against the lettuce. Scatter the sliced red onion over and around the wedge. Sprinkle the chopped crispy bacon evenly over each wedge. Crumble 2 tablespoons (about 1/8 cup) of blue cheese onto each wedge and reserve the remaining for dressing/garnish. Sprinkle chopped chives over each.

Make the dressing while bacon cools: In a bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth. Whisk in 2 tablespoons buttermilk to loosen the texture. Add 1/4 cup crumbled blue cheese, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust consistency with another teaspoon or two of buttermilk if you prefer a thinner dressing. For a chunkier dressing, stir in the blue cheese gently rather than fully pureeing. Refrigerate briefly if making ahead.

Dress and season the wedges: Spoon or drizzle about 2 tablespoons of blue cheese dressing over each wedge (adjust to taste). Finish with a light drizzle of 1 teaspoon extra-virgin olive oil divided among the wedges, a small pinch of coarse sea salt and 1/4 teaspoon freshly ground black pepper divided across all wedges. Scatter any remaining crumbled blue cheese and bacon as garnish. Serve immediately so the lettuce stays crisp.