Don't you sometimes get that urge for the crunch of iceberg lettuce? Not often, but it happens. During the summer months when tomatoes are worth eating, I get my fill from BLTs. In the winter I usually end up here, with a big wedge of ice cold iceberg lettuce, smothered with blue cheese dressing and bacon. This recipe from Bon Appétit is one of my favorite renditions.
This isn't the healthiest way to eat your vegetables, but that's OK. When done right, it's one of my favorite salads, and surely the second best way to eat iceberg lettuce (few dishes beat a perfect BLT). Still, all the components need to be right. Specifically, the dressing—it's thick but shouldn't be too creamy. Luckily, the buttermilk adds a pleasing tang, and a heaping tablespoon of black pepper gives it some heat.
Crunchy bacon and thinly sliced red onion also help out tremendously. Some may need a huge steak to pair with this, but I think that part is optional.
- 1 ½ cups mayonnaise
- 2 tablespoons fresh lemon juice, from two lemons
- 1 tablespoon freshly ground black pepper
- 1 teaspoon hot sauce
- 2 tablespoons buttermilk
- 1 cup crumbled blue cheese
- ½ pound thick-cut bacon, cut into ¼-inch matchsticks
- 1 head iceberg lettuce, cut into six wedges, each with some core attached
- ½ red onion, thinly sliced
Add mayonnaise, lemon juice, black pepper, hot sauce, and buttermilk to medium-sized bowl. Whisk to combine. Stir in crumbled blue cheese. Set aside.
Heat heavy-bottomed 12-inch stainless steel skillet over medium heat and add bacon. Cook, stirring often with wooden spoon, until browned and crispy, about 4 minutes. Remove bacon from skillet and drain on paper towels.
Place one wedge of iceberg lettuce on plate. Spoon two tablespoons or so of dressing on top. Sprinkle some bacon and red onion on top. Repeat with five remaining wedges.