Photography: Thomas J. Story.
About 1 hour
Serves 8 to 10 (serving size: 1 wedge)

If you think wedge salads are ho-hum, try this fabulous version from Alfred's Steakhouse in San Francisco. Rather than having just a belt of blue cheese dressing, the iceberg wedges are seasoned with a light, sharp vinaigrette underneath, brightening every bite. Pickled red onions add zest too.

How to Make It

Step 1

Separate bacon strips into stacks of 3 and firm up in freezer for 30 minutes to make them easier to cut; then cut into 1/2-in. dice. Cook diced bacon in a large frying pan over medium heat until brown and crisp, 10 to 15 minutes, stirring frequently. Strain bacon and set aside (reserve fat for another use).

Step 2

Drizzle each iceberg wedge with 1 1/2 to 2 tbsp. vinaigrette, tipping to fill nooks and crannies. Season with salt and pepper. Drizzle each wedge with about 2 tbsp. blue cheese dressing, then top with several slivers of pickled onion, lots of blue cheese, and plenty of bacon. Finish with a sprinkle of chives.

Step 3

Make ahead: Bacon, chilled, up to 4 days. Lettuce, blue cheese, and chives, prepped and chilled, 1 day.

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