Iceberg wedges with bacon buttermilk dressing

By á-478

Ingredients

• 4 large plum tomatoes, bottoms marked with x
• 1/4 cup EVOO
• 1 tsp finely chopped thyme
• salt and pepper
• 2 ounces brioche cut into 3/4 inch cubes, 2 cups
• 1/3 cup mayo
• 1/4 cup creme fraiche
• 1/4 cup buttermilk
• 2 1/2 TBSP fresh lemon juice
• 1 tablespoon chopped flat-leaf parsley
• 1 1/2 teaspoons chopped mint
• 3 tablespoons snipped chives
• 1/2 pound thickly sliced bacon, cut into 2-by-1/2-inch pieces
• 2 medium heads of iceberg lettuce, cut into 4 wedges each

Preparation

Step 1

Preheat oven to 275, prepare bowl of ice water. blanch tom in boiling water 30 sec and transfer to ice water. peel, dry and halve crosswise

Arrange tomatoes, cut side up on baking sheet and drizzle with 2 TBSP EVOO. Sprinkle with chopped thyme and season with salt and pepper. Roast 2 1/2 hours until very tender and shrunk, cool.

Spread brioche on small baking sheet 15 mins til golden and crisp. Cool

in a small bowl whisk mayo, creme fraiche, buttermilk til smooth. Add lemon juice, parsley, mint and 1 TBSP of chives, season, fridge til chilled

Cook bacon til crsip 8-10 mins

put each iceberg wedge on plate, add a tom half and drizzle with EVOO, scatter croutons and bacon, garnish with chives and serve, pass dressing at table