ICEBERG WEDGE WITH BACON & BLUE CHEESE DRESSING

Iceberg Wedge with Bacon & Blue Cheese Dressing image

Provided by Tammy T

Time 25m

Number Of Ingredients 9

Previous Next

1 1/2 c mayonnaise ( do not use light, it makes the dressing runny)
2 Tbsp fresh lemon juice
1 Tbsp coarsely ground black pepper
1 tsp hot pepper sauce
1 c coarsely crumbled blue cheese
buttermilk (optional)
1/2 lb thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Steps:

1. Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
2. (Do not cook bacon until ready to use)** Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.
3. *** And if I have them, I will cup up cherry tomatoes and sprinkle some on top. Mmmmmm!