Cheddar-Bacon Wedge Salad
Ingredients
- 4 slices thick-cut bacon
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 clove garlic, minced,
- 1/2 teaspoon distilled white vinegar
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 1/8 teaspoon cayenne pepper
- 1 head iceberg lettuce
- 1/2 cup sharp cheddar, grated or cheddar-jack cheese
Directions
Fry the bacon in a skillet over medium heat until slightly crisp, 12 to 15 minutes.Drain on paper towels; set aside to cool.
Combine the mayonnaise, buttermilk, sour cream and garlic in a large bowl.
Add the vinegar, Worcestershire sauce, 1/4 teaspoon salt, 1/2 teaspoon pepper and the cayenne and whisk until the mixture is smooth.
Chop the bacon into pieces.
Cut the iceberg head in half, then cut each half into 2 wedges.
Spoon dressing over each wedge so it drips down the sides, then sprinkle with the cheese and bacon.
Photograph by David Malosh