The wedge salad has been a staple in American steakhouses for as long as I can remember – and for a good reason. It’s crispy and crunchy and with the right dressing it’s one of the best things ever.
Put the garlic, chipotles, adobo and buttermilk in a food processor and pulse until completely blended. Add this to the mayonnaise mixture with the salt and lime juice (start with 1 tbsp, then use the remaining to thin the dressing out if it's too thick) and whisk again until incorporated then set aside.
for the salad:
Cut the cored iceberg lettuce into 4 quarters and put each quarter point up on a salad plate. (To core the iceberg, I always just hold it with the core on the bottom, then hit it hard on a counter, the core should pull out easily.)
Pour a generous amount of dressing down the middle of each wedge, then top liberally with crumbled bacon and cherry tomatoes. (The bacon is best warm, so if you didn't cook it right now I suggest putting the crumbles in a skillet and stirring them around until they brown and look beautiful.)