Fine Cooking Magazine - November/December 2020

Servings: 4 to 6

Super-thick-cut bacon is great on this salad; look for slab bacon and ask your butcher to cut it into 1/2-inch-thick slices. You can also use presliced thick-cut bacon cut crosswise into 1-inch-wide strips—just reduce the cooking time.

Ingredients

6 oz. slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into 1/4-inch-wide strips (lardons)
3 oz. good-quality blue cheese, such as Roquefort
1/2 cup buttermilk; more as needed
3 Tbs. sour cream
1 Tbs. fresh lemon juice or white wine vinegar
Kosher salt and freshly ground black pepper
2 Tbs. thinly sliced fresh chives
1 head iceberg lettuce (about 1-1/2 lb.), trimmed of tough or discolored outer leaves, quartered or cut into sixths through the core, with the core intact
2 Tbs. extra-virgin olive oil
3 medium (4 to 5 oz.) ripe tomatoes, cored and cut into 3/4-inch chunks

Calories (kcal) : 190
Fat Calories (kcal): 130
Fat (g): 14
Saturated Fat (g): 5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 7
Cholesterol (mg): 25
Sodium (mg): 640
Carbohydrates (g): 8
Fiber (g): 2
Protein (g): 9

Preparation

Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).
Put enough water in a 10-inch skillet to just cover the bottom (about 1/4 cup) and add the bacon in a single layer. Cook over medium heat until the water evaporates and the bacon starts to sizzle, about 2 minutes. Reduce the heat to medium low and cook, stirring occasionally, until the bacon is golden outside and tender inside, about 20 minutes. (You want it to be chewy rather than hard and crisp.) Using a slotted spoon, transfer the bacon to a plate lined with a paper towel to drain. Set aside.
In a small bowl, mash the blue cheese with a fork. Add the buttermilk, sour cream, and lemon juice and whisk to combine. Season with 1 tsp. salt and several grinds of pepper. Stir in the chives.
Put the iceberg on a baking sheet, drizzle with the olive oil, toss gently to coat evenly, and season with salt. Place the iceberg on the grill cut side down and grill until nicely marked, 1-1/2 to 2 minutes. Turn and mark on the other cut sides, about 2 minutes more.
Transfer the grilled iceberg to a platter or individual plates. Spoon a generous amount of the dressing on top, then scatter with the bacon and tomato. Serve immediately, passing any remaining dressing at the table.

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Reviews (6 reviews)

Krispie | 06/18/2018
I have made this several times and really love it. It’s easy to make, especially if I’m cooking bacon for something else.
Mastohcheffpp | 10/29/2016
I didn't grilll the wedge - just made the dressing and served with pan fried chicken cutlet lightly dipped in buffalo sauce. Dressing is excellent
Mastohcheffpp | 10/29/2016
I didn't grilll the wedge - just made the dressing and served with pan fried chicken cutlet lightly dipped in buffalo sauce. Dressing is excellent

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What We're Cooking Now

Name: Grilled Iceberg Wedges with Tomato, Bacon, and Blue Cheese
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 6 oz. slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into 1/4-inch-wide strips (lardons); 3 oz. good-quality blue cheese, such as Roquefort; 1/2 cup buttermilk; more as needed; 3 Tbs. sour cream; 1 Tbs. fresh lemon juice or white wine vinegar; Kosher salt and freshly ground black pepper; 2 Tbs. thinly sliced fresh chives; 1 head iceberg lettuce (about 1-1/2 lb.), trimmed of tough or discolored outer leaves, quartered or cut into sixths through the core, with the core intact; 2 Tbs. extra-virgin olive oil; 3 medium (4 to 5 oz.) ripe tomatoes, cored and cut into 3/4-inch chunks