Iceberg Bacon Salad (Print Version)
# Ingredients:
01 -
3/4 cup of mayo.
02 -
1/2 a cup of buttermilk.
03 -
1/4 cup sour cream.
04 -
1 teaspoon of Worcestershire sauce.
05 -
1 and 1/2 tablespoons of white vinegar.
06 -
2 ounces of crumbly blue cheese.
07 -
1 minced garlic clove.
08 -
1/2 teaspoon of flaky salt.
09 -
1/4 teaspoon of ground black pepper.
10 -
2 teaspoons freshly chopped chives.
11 -
1 head of iceberg lettuce, sliced into four parts.
12 -
8 strips of cooked bacon.
13 -
A cup of cherry tomatoes, halved.
14 -
1 tablespoon of thinly diced chives.
15 -
1/2 cup of crumbled blue cheese.
# Instructions:
01 -
Stir together the dressing ingredients in a small bowl. Let it chill in the fridge until needed.
02 -
Cook the bacon in a big frying pan over medium-high heat until crispy and golden, for 5-6 minutes. Drain on a paper towel-lined plate using a slotted spoon.
03 -
Take the head of lettuce and cut it into quarters right on a cutting board.
04 -
Put a wedge of lettuce onto a plate, drizzle it with blue cheese dressing, and scatter on some tomato halves, bacon bits, and crumbled blue cheese. Sprinkle chives on top.
05 -
Repeat the same steps for each lettuce wedge. Serve while cold, and dig in!
# Notes:
01 -
Pick a mild blue cheese like Roquefort or Maytag.
02 -
Swap the dressing with caesar or ranch if you prefer.
03 -
Add some croutons for an extra crunch if you want.