A retro steakhouse classic. A crispy wedge of iceberg lettuce smothered in creamy blue cheese dressing and topped with crispy bacon, cherry tomatoes, and chives.
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8 items
Remove any wilted outer leaves from the iceberg lettuce. Cut the head in half through the core, then cut each half again to form 4 wedges. Do not remove the core, as it holds the wedge together.
Place each wedge on a serving plate, cut side up.
Drizzle the blue cheese dressing generously over each wedge.
Sprinkle the crumbled bacon, halved cherry tomatoes, red onion, and crumbled blue cheese over the top.
Garnish with chopped chives and plenty of freshly cracked black pepper.
Serve immediately with a steak knife on the side.
