- 2 whole iceberg lettuces (each cut into 4 wedges)
- 1/2 pint ripe grape tomatoes
- 2 scallions
- 1 lb pack of streaky bacon
- 4 oz blue cheese
- 1/2 cup sour cream
- 1 1/3 cups mayonnaise
- 1 tbs white wine vinegar
- salt & pepper to taste
Preheat oven to 450˚F. Place strips of bacon on wire rack on top of baking sheet and cook until crisp (about 15 minutes). Set aside.
Pull off the most outer leaves of the two lettuces & remove core. Cut into quarters. Remove the outer layer of six of the quarters, wash, dry and put to the side. Wash and thoroughly dry the remaining lettuce leaves then chop.
Place in a large salad bowl. Finely chop the tomatoes and add to the salad. Finely chop the bacon adding all but 2 tbs. Thinly slice the scallions putting half into the salad & reserving the remaining half to put on top of the wedge along with the reserved bacon before serving.
For the dressing: place the blue cheese, mayonnaise, sour cream, vinegar, and 4 strips of the bacon into a food processor. Pulse until combined. Season with 1 tsp salt and 1 tsp pepper.
Tip: If you are serving the salad later, place the outer leaves in a large Ziploc bag with a paper towel and keep refrigerated. You can also put all the chopped ingredients in a salad bowl with a sheet of paper towel on top and wrap with saran wrap & keep the onion rings in a Ziploc.
To Serve: Toss the chopped salad with the blue cheese bacon dressing. Place 6 large outer iceberg leaves on individual plates. Place a generous scoop of the tossed chopped salad on each leaf. Spoon a small dollop of the dressing right in the center. Sprinkle the reserved scallions and bacon on top. Serve immediately.