ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING

ICEBERG WEDGES WITH BACON AND BUTTERMILK DRESSING image

Yield 8 servings

Number Of Ingredients 13

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4 large plum tomatoes
1/4 c olive oil
1 tsp fresh chopped thyme
2 ounces brioche, cut into cubes
2/3 c mayonnaise
1/4 c sour cream
1/4 c buttermilk
2 1/2 tbsp lemon juice
1 tbsp chopped parsley
1 1/2 tsp mint
3 tbsp chives
1/2 pound bacon
2 medium heads iceberg, cut into 4 wedges

Steps:

Preheat oven to 275. Blanch tomatoes until skins loosen, 30 seconds. Cool, drain and peel. Halve crosswise. Arrange on baking sheet and drizzle with olive oil. Sprinkle with thyme and season with pepper. Roast for 2 1/2 hours or until tender and shrunken. Cool. Toast brioche cubes for 15 minutes. In small bowl, whisk mayonnaise, sour cream, and buttermilk until smooth. Add lemon juice, parsley, mint, 1 tbsp chives. Refrigerate. Cook bacon. Put each iceberg wedge on a plate with tomato half. Top with croutons, bacon, dressing, and remaining chives.