1/2 cup sour cream
3 Tbsp whole milk plus additional if necessary
2 Tbsp cider vinegar
1 scallion, chopped
1 cup crumbled blue cheese (1/4 lb), divided
1 (1/2-lb) head Bibb or Boston lettuce
1 large Hanover tomato, cut into wedges
- 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 Tbsp hot bacon fat,
sour cream, milk, vinegar, and 1/4 tsp each of salt & pepper until
smooth. Stir in scallion and 2/3 cup of 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.