Iceberg Salad With Blue Cheese Dressing
|Iceberg lettuce head||1|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||3 Drop|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
|Kosher salt||To Taste|
|Ground black pepper||To Taste|
|Cherry tomatoes||10 , halved|
|Cooked bacon slices||4|
Rap lettuce on the countertop, core side down, to dislodge core. Twist out core. Put head under the faucet, core side up, and run cold water into the hole to rinse leaves thoroughly. Turn head upside down and shake to drain. Set on a plate or tray to drain for about 10 minutes, then put head in a plastic bag and refrigerate a few hours or overnight until leaves are crisp and crunchy.
In the meantime, mix together mayonnaise, sour cream and Worcestershire sauce. Gently stir in blue cheese. If mixture seems too thick, add milk ad needed. Dressing should be thick, but not stiff. Season with salt and pepper. Refrigerate until ready to serve.
Remove chilled lettuce from the refrigerator and cut into quarters to make four wedges. Put each wedge on a salad plate and drizzle with dressing. (Depending upon the size of your lettuce wedge, you may not need all the dressing.) Scatter tomatoes on the plate and top wedges with bacon, dividing equally. Serve immediately.
Note: If you have any dressing left over, use it to top baked potato the next day. Or make this dressing without the milk and serve it as a dip for veggies.