Why This Recipe Works

A wedge salad's brash ensemble—a brawny chunk of iceberg trimmed with smoky bacon; tangy tomatoes; and rich, pungent blue cheese dressing—is undeniably appealing. Chilling the iceberg and the serving bowls accentuated the lettuce's refreshing crunch, and cutting it into the namesake wedge with the core intact helped the leaves hold together for maximum structure. Mashing a portion of the Roquefort made for a rich, pungent dressing that coated the lettuce; crumbling the rest of the cheese added delightfully assertive, salty bites throughout. Diced plum tomatoes clung nicely for bursts of bright, savory sweetness while lardon-style strips of slowly cooked thick-cut bacon added meaty, crunchy-chewy texture. Tangy quick-pickled shallots balanced the richer elements, and fresh chives and coarsely ground black pepper added color and bite.

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Before You Begin

Keep the iceberg, dressing, and crumbled cheese in the fridge until serving so that they’re cold and the lettuce is at its crunchiest. We strongly prefer the assertive and salty flavor of Roquefort here; if it's unavailable, use Gorgonzola. Serve with bread or as a hearty side dish to grilled meats or burgers. When eating, a steak knife is best; it easily cuts through the iceberg while keeping its structure intact.

Instructions

for the pickled shallots

Combine vinegar and sugar in small bowl and microwave until sugar is dissolved and vinegar is steaming, about 30 seconds. Add shallots and stir to combine. Cover and let cool completely, about 30 minutes. Drain shallots and discard liquid. (Cover and refrigerate for up to 1 week.) Put 4 shallow bowls in refrigerator to chill.

for the dressing

While shallots are pickling, mash Roquefort in medium bowl with fork until paste forms. Add mayonnaise, sour cream, lemon juice, vinegar, and hot sauce and stir until combined. Season with coarsely ground pepper to taste and chill until serving. (Cover and refrigerate for up to 1 week.)

for the salad

Cook bacon in 10-inch skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is deep golden brown but still has slight chew, 10 to 12 minutes, adjusting heat as necessary to keep bacon from browning too quickly. Transfer bacon to paper towel–lined plate to drain, and discard fat or reserve for another use.

Halve lettuce through core and cut each half into 2 wedges, leaving core intact. Arrange lettuce wedges, rounded side down, in chilled bowls. Drizzle 3 tablespoons dressing across top of each wedge, using spoon to help it cascade down sides. Divide tomato, crumbled Roquefort, and bacon among wedges. Garnish with pickled shallots and chives. Season generously with coarsely ground pepper and serve, passing remaining dressing separately.