Equipment
Ingredients
Blue Cheese Dressing
- 100 g blue cheese, crumbled
- 60 g mayonnaise
- 60 g sour cream
- 45 ml buttermilk
- 15 ml lemon juice, freshly squeezed
- 2 g garlic powder
- 2 g black pepper, freshly cracked
- salt
Salad Components
- 1 iceberg lettuce, outer leaves removed, cored
- 150 g thick-cut bacon, diced
- 150 g cherry tomatoes, halved
- 10 g chives, finely sliced
Nutrition (per serving)
Method
Place diced bacon in a cold skillet over medium heat. Cook until fat is fully rendered and bacon is crispy. Transfer to a paper towel-lined plate to drain and cool.
In a mixing bowl, combine mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, and black pepper. Whisk until smooth.
Fold in the crumbled blue cheese, mashing lightly against the side of the bowl to incorporate the flavor while leaving distinct chunks.
Taste the dressing and adjust salt if necessary. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Cut the head of iceberg lettuce into four equal wedges, keeping the core intact just enough to hold the leaves together.
Place one lettuce wedge on each serving plate. Spoon the chilled blue cheese dressing generously over the top of the wedges, allowing it to drip down the sides.
Scatter the crispy bacon, halved cherry tomatoes, and sliced chives evenly over the dressed wedges. Serve immediately.
Chef's Notes
- Starting the bacon in a cold pan allows the fat to render slowly, resulting in crispier bacon that does not burn.
- For the ultimate crisp texture, soak the cut lettuce wedges in ice water for 5 minutes, then dry thoroughly with paper towels before assembling.
- Blue cheese can be polarizing; for a milder dressing, swap half of the blue cheese for crumbled feta, or use a sweet Gorgonzola dolce.
Storage
Refrigerator: 3 days — Dressing can be stored in an airtight container. Assembled salad must be eaten immediately.
