Loaded Wedge Salad

Serves 4.

2 small tomatoes (about 8 ounces total), diced

Kosher salt

1 small red onion,

minced

White wine vinegar, for

soaking onion 4 ounces bacon, cut

into 1⁄2-inch pieces 2 ounces (about 1⁄2 cup)

fresh bread crumbs Freshly ground black

pepper

1 head iceberg lettuce,

outer leaves discarded, quartered through core so that each quarter holds together

Minced chives, for garnish For dressing:

2 ounces mild blue cheese

1⁄2 cup mayonnaise

1⁄2 cup sour cream

1⁄2 cup buttermilk 1 tablespoon fresh juice

from 1 lemon

Freshly ground black

pepper

Kosher salt (if needed)

Prepare dressing: In a medium bowl, mash blue cheese with a whisk. Whisk in mayonnaise, sour cream, buttermilk and lemon juice until a smooth, slightly lumpy dressing forms. Season with pepper and salt, if desired. Set aside while you prepare the salad.

Set a fine-mesh strainer over a bowl and add diced tomatoes. Sprinkle liberally with salt and toss to combine. Place onion in a small bowl and pour enough vinegar on top to cover. Let tomatoes and onion stand while you prep the other ingredients.

In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisped, about 5 minutes.

Using a slotted spoon, transfer to a paper towel–lined plate to drain. You should have about 2 tablespoons rendered fat in the skillet.

Add bread crumbs and cook over medium heat, stirring frequently, until browned and crisp, 3-4 minutes. Transfer to a paper towel–lined plate to drain and season liberally with salt and pepper.

Arrange iceberg wedges on plates and spoon blue cheese dressing over each (you will have more dressing than you need). Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes (discard any extracted liquid), crumbled bacon, toasted bread crumbs and chives. Serve.

— Seriouseats.com