Poor little iceberg lettuce doesn’t have a very good reputation. I’ve read time and time again about how it has the least amount of vitamins and the highest water content out of any lettuce. But honestly, I’m in love with iceberg wedges mainly for how refreshing they are to eat. If you’ve only ever had a torn iceberg salad, you must try this, because the two are not the same at all. There’s something so satisfying about cutting off a big stack of layered iceberg leaves off a big wedge with a fork and knife, and eating it. Now, crumbled bacon and gorgonzola are classic flavors for an iceberg wedge, but you could do some variation by doing a blue cheese instead. Play with it however you like! Here’s the recipe:
3 tbsp mayonnaise
3 tbsp plain yogurt (or whole buttermilk)
salt and pepper
2 oz crumbled gorgonzola, divided
8 slices of bacon, cooked until crisp
1 head of iceberg lettuce
1/2 cup chopped red or green onion
To make the dressing, whisk together the mayo and the yogurt, and season generously with salt and pepper. Add half of the crumbled gorgonzola to it.
Cut the iceberg wedge into quarters, then drizzle the dressing over each wedge. Chop up the bacon with a sharp knife. Sprinkle on the chopped bacon, the remaining crumbled gorgonzola, and red onion. That’s it! Serve and enjoy.