Iceberg Lettuce Wedge Recipe
Crispy onions, bacon bits, tomato, with creamy blue dressing.
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Ingredients
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Wedge and salad toppings
Creamy blue dressing
Method
Wedge and salad toppings
- 1
Prepare lettuce
Remove any loose outer leaves from the iceberg head. Slice the head into 4 even wedges through the core, keeping the core attached at the base so wedges hold together. Rinse wedges briefly under cold water, shake off excess, and pat dry thoroughly with paper towels or a clean kitchen towel. Chill in the refrigerator while you prepare the rest.
- 2
Cook bacon
In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer cooked bacon to a paper-towel-lined plate to drain, then chop into bite-size pieces (approx. 1/2-inch). Reserve 1 teaspoon bacon fat in the pan if desired for extra flavor; discard the rest or save for another use.
- 3
Prepare tomato and garnish
Core and dice the tomato into medium cubes (about 1/2-inch). If using chives, thinly slice them on the bias. Have the crispy fried onions measured and ready to finish the wedge.
- 4
Assemble wedges
Place each chilled wedge on a plate flat-side down. Spoon or drizzle 2–3 tablespoons of the creamy blue dressing over each wedge, allowing some to pool on the plate. Scatter chopped bacon evenly over each wedge (about 1 tablespoon per wedge), followed by diced tomato (about 2 tablespoons per wedge). Sprinkle 2–3 tablespoons of crispy fried onions on top for crunch. Finish with a sprinkle of chives (about 1/2 teaspoon) and a crack of freshly ground black pepper to taste.
Creamy blue dressing
- 5
Make dressing
In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Crumble 2 ounces of blue cheese into the bowl and mash some of it with a fork to incorporate but leave some larger chunks for texture. Add minced garlic, white wine vinegar, lemon juice, Worcestershire sauce, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasoning: if too thick, thin with up to 1 tablespoon additional buttermilk; if you prefer stronger blue cheese flavor, fold in the remaining 1 ounce crumbled blue cheese without mashing.
- 6
Chill dressing
Cover and refrigerate the dressing for at least 20 minutes to let flavors meld. Dressing can be made up to 48 hours ahead; bring to refrigerator temperature before serving. Stir well before using.