Classic Wedge Salad

Step 1

Pour 0.5 cup sour cream and 0.25 cup mayonnaise into a medium bowl.

Step 2

Mince the garlic clove until the pieces are smaller than a grain of rice, about pencil-tip dot size.

Step 3

Add the minced garlic and 1 tablespoon lemon juice to the bowl with the sour cream and mayo.

Step 4

Add 0.5 cup crumbled blue cheese to the bowl.

Step 5

Whisk all ingredients together using a fork or whisk until no lumps of sour cream remain and the dressing is smooth and creamy, about 45 seconds. Set aside.

Step 6

Cut the iceberg lettuce head in half from top to root, then cut each half in half lengthwise, creating four wedges with the root end holding the leaves together.

Step 7

Slice the cherry tomatoes in half by cutting straight down from the tip through the center of each tomato.

Step 8

Cut the red onion quarter lengthwise from the root to the tip into thin strips about 1/8-inch thick, like cutting onion rings but in one direction instead of circles.

Step 9

Cook the vegetarian bacon according to package directions, then crumble it into small pieces about the size of peas. Set aside.

Step 10

Chop the fresh chives into small pieces about 1/4-inch long by cutting them straight across with a small knife.

Step 11

Place one lettuce wedge on each of two plates, positioning it in the center with the cut side facing up.

Step 12

Pour half of the blue cheese dressing over the first wedge, letting it pool slightly on top of the leaves, then repeat with the remaining dressing on the second wedge.

Step 13

Scatter half of the cherry tomato halves over the first wedge, arranging them so they sit on top of the dressing, then repeat on the second wedge.

Step 14

Scatter half of the red onion strips over the first wedge in a loose pile, then repeat on the second wedge.

Step 15

Sprinkle the crumbled bacon pieces evenly across both wedges, dividing the total amount between them.

Step 16

Sprinkle the chopped chives over both wedges as a final garnish, then serve immediately.