Wedge Salad Recipe

Prepare lettuce

Remove any wilted outer leaves from the iceberg head. Using a sharp knife, cut the head into 4 even wedges (root end intact so wedges hold together). Rinse wedges briefly under cold water to remove grit, then pat dry thoroughly with paper towels or a clean kitchen towel.

Prep vegetables

Halve the cherry tomatoes if large. Peel (if desired) and slice the cucumber into 1/4-inch half-moons, then quarter thinly if pieces are large to yield roughly 1/2 cup. Thinly slice the red onion into half-moons and separate into rings.

Arrange each wedge on a chilled individual plate or on a large platter spaced apart. Spoon or scatter cherry tomatoes, cucumber slices, and red onion evenly around and on top of each wedge so every wedge gets a portion.

Sprinkle crispy bacon pieces and 1/2 cup crumbled blue cheese evenly over the wedges, reserving extra for garnish if desired.

Scatter chopped chives over the plated wedges.

Combine base

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.

Add flavorings

Whisk in 2 tablespoons buttermilk, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until combined.

Fold in cheese

Gently fold in 1/2 cup crumbled blue cheese, leaving some larger chunks for texture. Taste and adjust seasoning — add more lemon or salt if needed. If you prefer a thinner dressing, whisk in up to 1 tablespoon additional buttermilk.

Refrigerate the dressing for at least 10 minutes to let flavors meld, or hold at room temperature for up to 30 minutes if serving immediately.

Just before serving, spoon or drizzle desired amount of dressing over each wedge (about 2 to 3 tablespoons per wedge), and pass remaining dressing at the table.

After dressing the wedges, sprinkle the reserved extra blue cheese crumbles (2 tablespoons) over the top and finish with a crack of freshly ground black pepper if desired.

Serve immediately while lettuce is crisp. Provide knives and forks so diners can cut through the wedge and gather toppings with each bite.

Store any leftover dressing in an airtight container in the refrigerator for up to 5 days. Leftover assembled wedges are best eaten immediately; refrigerated separated components will keep (lettuce 1 day tightly covered, vegetables 2–3 days).