Iceberg Wedges Salad with Blue Cheese Dressing
1 cup sour cream
½ cup mayonnaise
½ cup blue cheese crumbled + a few chunks for garnish
3 tablespoons buttermilk
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
4 bacon strips, cooked, cooled, and crumbled
1 head of iceberg salad, cored and outer leaves removed
cherry tomatoes halved
freshly ground black pepper
chives finely chopped for garnish (optional)
In a medium bowl stir together the sour cream, mayonnaise, ¼ of the blue cheese, buttermilk, lemon juice, salt, and pepper. Stir well until smooth. Gently stir in the remaining ¼ cup crumbled blue cheese. Refrigerate for at least 20 minutes before serving. At this point, you can store it in the refrigerator for up to 3 days.
Remove any limp outer leaves of the iceberg salad and then cut in half, then cut each half into quartered wedges.
Place each wedge on a plate and drizzle with the blue cheese dressing. Top it with a few crumbles of bacon, sprinkle of chives (if using), reserved blue cheese chunks, and the tomatoes.
Give one or two more sprinkles of freshly ground pepper and serve.