Salad Has No Business Being This Good

Ingredients

• 12 oz Thin Sliced Bacon (Standard package, thin cut for maximum crispiness)
• 85 g Buttermilk (If unavailable, substitute with 30 g sour cream + 100 g whole milk)
• 35 g Sour Cream (Full‑fat for richness)
• 150 g Mayonnaise (Duke's mayonnaise recommended for flavor)
• 5 g Garlic Powder (About 1 teaspoon)
• 5 g Onion Powder (About 1 teaspoon)
• 2 g Salt (Fine sea salt)
• 9 g Fresh Chives (Roughly 2 tablespoons, chopped)
• 9 g Fresh Dill (Roughly 2 tablespoons, chopped)
• 35 g Blue Cheese (Firm, dry, high‑quality blue cheese, crumbled)
• 1 head Iceberg Lettuce (One head yields four wedges; keep core trimmed)
• 0.5 medium Red Onion (Small dice, rinsed to remove sharp edge)
• 2 small‑medium Tomato (Thinly sliced then diced; remove seeds and gel)

Instructions

1. Render Bacon

   Preheat the oven to 350°F. Lay the thin sliced bacon strips on a half sheet tray, overlapping slightly to fit the whole package. Bake until deeply golden and super crispy, about 20 minutes.

   Time: PT20M

   Temperature: 350°F

2. Make Ranch‑Blue Cheese Dressing Base

   In a mixing bowl combine buttermilk, sour cream, mayonnaise, garlic powder, onion powder, salt, chopped chives, and chopped dill. Stir until smooth, about 5 minutes.

   Time: PT5M

3. Add Blue Cheese

   Fold the crumbled blue cheese into the dressing, stirring gently for 2 minutes. Keep the mixture slightly chunky for a saucy texture.

   Time: PT2M

4. Cool and Dry Bacon

   Remove the bacon from the oven, transfer to a plate propped up with a second plate so fat drips away. Let cool 5 minutes, then pat with paper towels to remove excess grease.

   Time: PT5M

5. Chill Dressing

   Cover the dressing bowl and place it in the refrigerator for at least 10 minutes to keep it cold while you prep the lettuce.

   Time: PT10M

6. Prepare Iceberg Wedges

   Trim off wilted outer leaves and cut off about 1.5 inches of the core. Quarter the head, then remove the inner 3‑4 layers of each quarter to create a pocket. Place quarters on a plate, cover with damp paper towels, and freeze for 12 minutes.

   Time: PT12M

7. Dice Red Onion

   Finely dice half a medium red onion, then rinse in a fine mesh strainer under cold water to remove the sharp edge.

   Time: PT5M

8. Dice Tomatoes

   Slice two small‑medium tomatoes thin, then dice. Remove excess seeds and gel for a cleaner salad.

   Time: PT5M

9. Cut Bacon into Dice

   Using a knife, cut the cooled bacon into small dice. The bacon will shatter; collect all pieces for varied texture.

   Time: PT3M

10. Assemble the Wedge

    Place one chilled lettuce quarter in a bowl, pour a generous amount of dressing over it, and massage into the folds. Top with diced tomato, onion, bacon, extra dressing if desired, a sprinkle of fresh chives and dill, and finally crumble blue cheese on top.

    Time: PT10M

11. Plate and Serve

    Transfer the assembled wedge onto a serving plate, add a final spoonful of dressing in the center, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

14 g

Carbohydrates

8 g

Fat

50 g

Fiber

1 g

Ingredient Substitutions

• Instead of Thin Sliced Bacon: Turkey bacon (will be less crispy)
• Instead of Buttermilk: Sour cream + milk
• Instead of Sour Cream: Greek yogurt
• Instead of Mayonnaise: Other premium mayo
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Onion Powder: Finely minced shallot
• Instead of Fresh Chives: Dried chives (use 2 g)
• Instead of Fresh Dill: Dried dill (use 2 g)
• Instead of Blue Cheese: Pre‑crumbled blue cheese (less flavor)
• Instead of Iceberg Lettuce: Little Gem lettuce, Romaine heart (different texture)
• Instead of Red Onion: Sweet yellow onion (use less)
• Instead of Tomato: Vine‑ripe plum tomatoes

Equipment Needed

• Half Sheet Tray
• Oven
• Mixing Bowl
• Whisk or Spoon
• Knife
• Cutting Board
• Fine Mesh Strainer (optional)
• Paper Towels
• Plate (for draining bacon)
• Freezer
• Refrigerator
• Serving Bowl
• Serving Spoon

Critical Steps — Do Not Skip

• Render bacon until super crispy in the oven.
• Chill the iceberg wedges in the freezer for 10‑15 minutes.
• Make the ranch‑blue cheese dressing and keep it slightly chunky.
• Massage dressing into the lettuce folds for even coating.
• Assemble toppings in the order that maximizes flavor distribution.

Chef Tips from the Video

• Thin bacon renders evenly and stays crisp; avoid thick‑cut bacon.
• Freezing the lettuce for just 10‑12 minutes creates a satisfying snap when bitten.
• Keep the dressing slightly chunky; a completely smooth texture feels heavy.
• Rinse diced raw onion to mellow its bite without losing crunch.

Troubleshooting

Storage

Refrigerator: Dressing can be stored in an airtight container for up to 3 days. Cooked bacon stays crisp for 2 days if kept on paper towels.

Freezer: Prepared lettuce wedges can be frozen for up to 1 day, but best used fresh.

Room temperature: Assembled salad should be eaten within 30 minutes; otherwise it will become soggy.

Make-Ahead Tips

• Prepare the dressing a day ahead and refrigerate; flavors meld.
• Render the bacon earlier and store in a paper‑towel‑lined container; reheat briefly before serving.
• Trim and quarter the lettuce up to 30 minutes before assembly; keep covered with damp towels.

Frequently Asked Questions