Step by step

Method

4 steps

1. 1

   Quarter 1 head of iceberg lettuce through the core so you get 4 sturdy wedges. Chill them while you cook 4 bacon slices until crisp, then crumble. Halve 1 cup cherry tomatoes.

2. 2

   Set each cold wedge on a plate, cut-side up or on its side — whichever looks steakhouse to you. Spoon about 2 tablespoons blue cheese dressing over each so it runs into the layers.

3. 3

   Scatter crumbled bacon, the tomatoes, ¼ cup extra crumbled blue cheese, and 2 tablespoons minced red onion (optional) over the tops. Finish with black pepper and chopped chives.

4. 4

   Serve immediately with extra dressing on the side. You want ice-cold crisp lettuce under creamy blue cheese, bacon, and tomato — not a wilted wedge or a dry underdressed plate.