Ingredients
6stripsbacon,thick
2ozblue cheese,crumbled
¼cupmayonnaise
¼cupsour cream
1tbspcider vinegar
½tspworcestershire sauce,or more to taste
dashhot sauce,(like tabasco), or more to taste
¼tspsalt,or more to taste
¼tspblack pepper,or more to taste
heavy cream,or milk, as needed to thin the dressing
1headiceberg lettuce
12cherry tomatoes,(red or yellow), quartered
2tbspfresh chives,chopped
Preparation
In a heavy skillet, fry the bacon strips, turning often, for 5 minutes, or until they are evenly golden and crisp all over. Transfer to a plate lined with paper towels. Cool and crumble.
In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until smooth.
Taste for seasoning and add more Worcestershire, hot sauce, salt, or pepper, if desired. To thin the mixture, add heavy cream or milk, 1 teaspoon at a time.
Discard the outer leaves of the lettuce. Halve the lettuce through the core. Cut each half into 3 wedges so each piece has some core attached to it.
With the wedges flat on the cutting board, trim out the tough part of the core from each wedge, but leave enough so that the wedges stay intact.
Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives. Serve immediately.
