Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing

Name: Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing
Yield: Makes 4 servings
Ingredients: 6 bacon slices, chopped; 1/2 cup sour cream; 3 tablespoons whole milk plus additional if necessary; 2 tablespoons cider vinegar; 1 scallion, chopped; 1 cup crumbled blue cheese (1/4 pound), divided; 1 (1/2-pound) head Bibb or Boston lettuce; 1 large beefsteak tomato, cut into wedges

Lillian ChouMakes 4 servingsSource

salad bacon lettuce tomato blue cheese starter side dinner gluten free nut free weeknight meals gourmet

Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing

Ingredients

6 bacon slices, chopped

1/2 cup sour cream

3 tablespoons whole milk plus additional if necessary

2 tablespoons cider vinegar

1 scallion, chopped

1 cup crumbled blue cheese (1/4 pound), divided

1 (1/2-pound) head Bibb or Boston lettuce

1 large beefsteak tomato, cut into wedges

Method

Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.

Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.

Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.