Prepare the Iceberg Lettuce: Remove any wilted outer leaves from the lettuce. Using a sharp knife, cut the head into quarters, slicing right through the core. You should have four distinct wedges. You’ll hear a clean, crisp snap as you cut through the dense leaves. Give each wedge a gentle rinse under cold water and pat them very dry with a clean tea towel or paper towels. This step is crucial; any excess water will dilute your dressing.

Make the Homemade Ranch Dressing: In a medium bowl or a jar with a tight-fitting lid, combine the Greek yogurt, buttermilk, mayonnaise, and lemon juice. Add the minced garlic, chopped chives, dill, onion powder, salt, and pepper. Whisk or shake vigorously until everything is well combined and the dressing is smooth and pale green with flecks of herbs. The aroma of fresh dill and garlic will be unmistakable. Taste and adjust the seasoning with more salt or lemon juice if needed.

Chill the Dressing (Optional but Recommended): For the best flavour, cover the dressing and pop it in the fridge for at least 30 minutes. This allows the herbs to meld and the flavours to deepen. The dressing will thicken slightly as it chills, becoming wonderfully creamy.

Assemble the Salad: Place each lettuce wedge, cut-side up, on a serving plate or a large platter. The core should hold the wedge together nicely. You'll see the beautiful, layered structure of the iceberg leaves.

Drizzle with Dressing: Spoon a generous amount of your chilled ranch dressing over the top of each wedge, letting it cascade down the sides. Don't be shy—the dressing is the star of the show. You want to see a good layer of creamy goodness over the crisp lettuce.

Add the Toppings: Sprinkle the crumbled blue cheese evenly over the dressed wedges. Scatter the tomato wedges and thinly sliced red onion around the plate. For a final flourish, add a few extra cracks of black pepper and a sprinkle of fresh chives. The contrast of the white dressing, green herbs, red tomatoes, and creamy blue cheese will look stunning.

Serve Immediately: This salad waits for no one. Serve the wedges straight away while the lettuce is still incredibly crisp and cold. The first bite should be a symphony of cool, crunchy, creamy, and tangy flavours all at once.