Wedge Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg heads. Cut each head into 4 wedges by trimming a thin slice from the stem end so wedges sit flat, then cut through the core to make wedges. Rinse wedges under cold water, pat dry thoroughly with paper towels or a salad spinner (dry wedges hold dressing better). Chill in the refrigerator while finishing other components, about 10 minutes.

Cook bacon

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

Prepare tomatoes

Halve the cherry tomatoes (or quarter if large). Place them in a small bowl and lightly season with a pinch of salt and pepper.

Assemble wedges

Place one or two lettuce wedges on each serving plate (depending on portion). Spoon about 2–3 tablespoons of blue cheese vinaigrette over each wedge, letting some run down the sides. Scatter blue cheese crumbles evenly (about 2 tablespoons per wedge), distribute the chopped bacon, then add halved tomatoes and a tablespoon of crispy fried onions per wedge for crunch. Finish with a light sprinkle of chives, a pinch of coarse salt, and a grind of black pepper to taste.

Make vinaigrette

In a medium bowl, combine the red wine vinegar, Dijon mustard, honey, minced garlic, Worcestershire sauce, salt, and pepper. Whisk to dissolve the salt. Slowly drizzle in the olive oil while whisking continuously to emulsify. Crumble 2 ounces of the blue cheese into the dressing and whisk until partially incorporated; leave some small chunks for texture. If the dressing is too thick, whisk in buttermilk or milk, 1 tablespoon at a time, to reach desired pourable consistency (about 2 tablespoons). Taste and adjust seasoning—add more vinegar for acidity, honey for sweetness, or salt/pepper as needed.

Finish

Reserve about 1 ounce of blue cheese crumbles to scatter on the assembled wedges. If making ahead, store vinaigrette in an airtight container in the refrigerator for up to 3 days; bring to room temperature and whisk before using as oil may solidify slightly.