Iceberg with Tomatoes, Blue Cheese, and Bacon

By LRay

Bon Appetit, April 2018, page 12.

Ingredients

• 1 cup walnuts
• 4 slices bacon
• 8 ounces blue cheese, crumbled, divided
• 1/2 cup crème fraîche or sour cream
• 1/2 cup mayonnaise
• 5 teaspoons sherry vinegar or red wine vinegar
• 2 teaspoons fresh lemon juice
• 1 teaspoon hot sauce
• Kosher salt, freshly ground pepper
• 1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
• 2 celery stalks, thinly sliced
• 1 pint cherry tomatoes, quartered
• 1 tablespoon finely chopped tarragon

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.

Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8–10 minutes total. Transfer to paper towels to drain. Let cool; crumble.

Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.

Place 1 slice of iceberg lettuce on each plate and spoon about ¼ cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.

Do Ahead: Dressing can be made 3 days ahead. Keep chilled.