Iceberg Wedge with Blue Cheese Dressing and Bacon

What you need

• 6 slices bacon
• 120 ml (1/2 cup) sour cream
• 120 ml (1/2 cup) mayonnaise
• 80 ml (1/3 cup) buttermilk
• 2 tsp shallot, finely minced
• 1 tsp lemon juice
• 1/4 tsp Worcestershire sauce
• 1/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp black pepper, plus more for serving
• 100 g (3/4 cup) blue cheese, crumbled, divided
• 1 head of iceberg lettuce, well chilled
• 2 plum tomatoes
• 2 tbsp chives, thinly sliced

Method

Restated from the original video

1. 1

   Lay the bacon in a cold frying pan and set it over medium heat. Cook, turning now and then, until crisp, 8-10 min.

2. 2

   Drain the bacon on paper towels, let it cool and crumble it.

3. 3

   For the dressing, stir the sour cream, mayonnaise, buttermilk, shallot, lemon juice, Worcestershire, sugar, salt and pepper together in a bowl.

4. 4

   Fold in half of the blue cheese, leaving some lumps. Chill until needed.

5. 5

   Pull off any wilted outer leaves from the iceberg, trim the base and cut the head into 4 wedges through the core.

6. 6

   Seed the tomatoes and cut them into small dice.

7. 7

   Set a wedge on each plate, cut side up.

8. 8

   Spoon the dressing generously over the wedges so it runs down into the layers.

9. 9

   Scatter over the bacon, tomatoes and the remaining blue cheese.

10. 10

    Finish with the chives and a grind of pepper, and serve while the lettuce is cold.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.