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The smoky flavor of this salad makes it incredible!
Serve it while warm for great texture contrast between the outside and inner leaves of the iceberg.
Bottled blue cheese dressing can substitute for the homemade dressing. The dressing is also wonderful on grilled meats.
--Taken from Fine Cooking magazine. Printable PDF is at the page bottom.
Ingredients
Preparation
- 8-10 strips bacon, cooked and crumbled
- 3-5 oz. blue cheese, crumbled
- 1/2 C buttermilk
- 3 T sour cream
- 1 T lemon juice
- salt and freshly ground pepper
- 1-2 T fresh chives, chopped
- 1 head iceberg lettuce, quartered or cut into sixths, with core intact
- 2 T olive oil
- 2 tomatoes, cubed
Prepare a grill at medium heat.
Cook the bacon and crumble.
In a small bowl, mix the blue cheese, buttermilk, sour cream, lemon juice, chives, and seasonings. Refrigerate until ready to use.
Put the iceberg lettuce on a baking sheet, drizzle with the olive oil and season with salt. Place the iceberg on the grill with the cut side down and grill until nicely marked, about 2 minutes. Turn and mark on the other cut sides, about 2 minutes.
Spoon a generous amount of the dressing on top, then scatter with the bacon and tomato. Serve it while warm for great texture contrast between the outside and inner leaves of the iceberg.
Bottled blue cheese dressing can substitute for the homemade dressing. The dressing is also wonderful on grilled meats.
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