Crisp iceberg wedges with blue cheese dressing
Instructions:
- Dressing:
- 1⁄4 cup mayonnaise;
- 1⁄4 cup sour cream;
- 1 tablespoon fresh lemon juice;
- 1 tablespoon finely chopped fresh chives;
- 2 tablespoons wellshaken buttermilk;
- 4 ounces blue cheese, crumbled (about 1 cup);
- Kosher salt and ground black pepper, or to taste.
- Salad:
- 1 large head iceberg or other crisp head lettuce, chilled;
- 4 thick bacon slices, cooked crisp and crumbled (optional);
- Cracked black pepper.
- For the dressing:
- Stir together the mayonnaise, sour cream, lemon juice, chives, and buttermilk in a medium bowl. Fold in the cheese. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to overnight to give the flavors time to meld. Return to room temperature for serving.
- For the salad: Core the lettuce and cut into 4 or 6 wedges. Divide the wedges among serving plates and top each generously with the dressing, an equal portion of bacon, if using, and a big pinch of cracked pepper. Serve soon.