Alex Guarnaschelli Wedge Salad

 

1 large head iceberg lettuce

1 pint cherry tomatoes, halved

6 strips pre-sliced bacon

8 ounces blue cheese, crumbled

1 cup sour cream

½ cup mayonnaise

1 T. red wine vinegar

1 T. Worcestershire sauce

½ cup buttermilk

4 sprigs dill, finely chopped, stems and all

 

In a large pan over medium heat, cook the bacon in a single layer until crispy. Set aside to cool. In a medium bowl, combine half of the bleu cheese crumbles with the sour cream, mayonnaise, buttermilk, and red wine vinegar. Season with salt and pepper. Split the head of iceberg into 4 quarters/wedges. Season with salt and pepper, and top with the tomatoes. Chop and crumble the bacon on top. Drizzle with bleu cheese dressing. Finish with the dill, a sprinkle of salt, and crumble the remaining blue cheese.