The Imperial Iceberg Wedge with Roquefort and Slab Bacon
Chapter 1: Starters & Salads
A true steakhouse wedge is an unapologetic collision of temperature, texture, and fat. It is the necessary, shocking blast of cold and brine that prepares the palate for the brutal richness of the dry-aged porterhouse to come. This is not the place for delicate greens or low-fat substitutions; it demands the tightest, heaviest head of iceberg you can find, authentic French Roquefort, and heavily smoked slab bacon rendered patiently in cast iron.
Before you start
Cure the tomatoes to concentrate their flavor.
Place the quartered tomatoes in a fine-mesh strainer over a bowl, toss with the kosher salt, and let stand for 15 minutes to draw out excess water.
Quick-pickle the red onions.
Submerge the minced red onion in the red wine vinegar for at least 15 minutes to tame their raw allium bite, then drain well before using.
Ingredients
- crisphead iceberg lettuce1 large
- slab bacon12 oz
- cherry tomatoes1 1/2 cup
- red onion1/2 small
- red wine vinegar1/4 cup
- fresh chives1 bunch
- kosher salt1/2 tsp
- black pepper1 tsp
- Roquefort cheese6 oz
- mayonnaise1/2 cup
- sour cream1/2 cup
- whole buttermilk1/3 cup
- lemon juice1 tbsp
- Worcestershire sauce1 tsp
- garlic1 small clove
- hot sauce1 dash
Method
- 01
Render the slab bacon slowly in cast iron.
Place the bacon lardons in a cold cast-iron skillet over medium-low heat. Cook for 10 to 15 minutes, stirring occasionally, until deeply golden and crispy on the outside but still chewy in the center, then transfer to a paper towel-lined plate.
- 02
Whisk the Roquefort emulsion.
Mash four ounces of the crumbled Roquefort into a rough paste in a mixing bowl. Vigorously whisk in the mayonnaise, sour cream, grated garlic, lemon juice, Worcestershire sauce, and hot sauce until cohesive, then gradually stream in the buttermilk until the dressing heavily coats the back of a spoon.
- 03
Quarter the iceberg lettuce into massive wedges.
Rap the core-side of the lettuce firmly against a cutting board to loosen it slightly, keeping the core intact for structural integrity, and cut the head pole-to-pole into four equal, ice-cold wedges.
- 04
Assemble the wedge.
Place each wedge on a chilled plate and generously cascade the cold Roquefort dressing over the apex. Scatter the cured tomatoes, pickled onions, remaining raw Roquefort crumbles, and the warm bacon lardons over the top, finishing with a heavy snowfall of chives and coarse black pepper.
Notes
Serve with a steak knife.
This is a knife-and-fork salad; provide your guests with the proper hardware to conquer it.
Temperature contrast is paramount.
The defining hallmark of a luxury wedge is the shocking coldness of the lettuce and dressing against the warm, freshly rendered bacon. Chill your plates beforehand if you are fully committing to the bit.