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* Iceberg with Tomatoes, Blue Cheese, and Bacon
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Iceberg Rounds
with Tomatoes, Blue Cheese and Bacon
The iceberg
lettuce is sliced into rounds exposing the entire surface to the toppings.
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1 cup walnuts
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4 slices bacon
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8 ounces blue cheese, crumbled, divided
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½ cup sour cream
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½ cup mayonnaise
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5 teaspoons red wine vinegar
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2 teaspoons fresh lemon juice
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1 teaspoon hot sauce
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Kosher salt and freshly ground pepper
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1 head of iceberg lettuce, cut crosswise into
four 1-inch-thick slices
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1 pint cherry tomatoes, quartered
Preheat oven
to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden
brown, 8–10 minutes. Let cool; coarsely chop. Cook bacon in a large skillet
over medium-high heat, turning halfway through, until brown and crisp, 8–10
minutes total. Transfer to paper towels to drain. Let cool; crumble. Place half
of blue cheese in a medium heatproof bowl and microwave on medium until melted,
about 1 minute (this will make it easier to whisk). Add sour cream, mayonnaise,
vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth;
season dressing with salt and pepper. Cover and chill until cold, at least 30
minutes. Place 1 slice of iceberg lettuce on each plate and spoon about ¼ cup
dressing over each. Top with walnuts, bacon, tomatoes, and remaining blue
cheese. Serves 4.
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