Wedge Salad Recipe for 4 Servings

Instructions:

1. Render the bacon. Place 6 slices of thick cut bacon in a cold skillet and turn to medium heat. Note: Starting in a cold pan helps the fat render out slowly for maximum crispness.
2. Dry the bacon. Remove the bacon once it is dark brown and crisp, then place on paper towels. Wait until it's cool before crumbling to ensure it stays crunchy.
3. Whisk the base. In a medium bowl, combine 1/2 cup sour cream, 1/4 cup mayonnaise, and 1/4 cup buttermilk. Whisk until the mixture is smooth and velvety.
4. Season the dressing. Stir in 1 tsp lemon juice, 1/2 tsp garlic powder, and half of the blue cheese crumbles. Add salt and pepper. Note: Mashing some blue cheese into the dressing adds depth.
5. Prep the lettuce. Remove any wilted outer leaves from the iceberg head. Cut the head into four equal wedges through the core.
6. Wash and dry. Quickly rinse the wedges under cold water, making sure to let them drain upside down on a towel. Water is the enemy of dressing adhesion, so get them bone dry.
7. Apply the foundation. Place each wedge on a chilled plate. Spoon a generous amount of dressing over the top, letting it fall into the cracks.
8. Layer the toppings. Sprinkle the quartered cherry tomatoes and the crumbled bacon over the dressing.
9. Finish with aromatics. Add the remaining blue cheese crumbles and the minced chives.
10. Final seasoning. Give each plate a final crack of fresh black pepper. Serve immediately while the lettuce is at its coldest.