Buttermilk Wedge Salad

By hanley89

Ingredients

• Dressing
• Buttermilk, 1/2 cup
• Sour cream, 1/4 cup
• Mayonnaise, 1 tablespoon
• Fresh lemon juice, 1 tablespoon plus 1 1/2 teaspoons
• Red wine vinegar, 1 tablespoon plus 1 1/2 teaspoons
• Dijon mustard, 1/2 teaspoon
• Large garlic clove, 1 (finely grated on a Microplane-style grater)
• Fresh chives, 1/2 bunch (finely chopped; about 1/4 cup)
• Granulated sugar, 1/8 teaspoon
• Kosher salt, 1/2 teaspoon
• Freshly ground black pepper, 1/4 teaspoon
• Salad
• Bacon, 4 thick-cut strips (preferably Vermont applewood-smoked bacon cut crosswise into 1/2-inch-thick strips)
• Iceberg lettuce, 1/2 head (cored and halved lengthwise)
• Cherry tomatoes, 1 cup (halved)
• Medium beefsteak tomato, 1 (cored and sliced into wedges)
• Small red onion, 1/4 (thinly sliced lengthwise)
• Ripe Hass avocado, 1/2 (pitted and chopped)
• Gorgonzola cheese, 2 ounces (crumbled; optional)

Preparation

Step 1

1. Make the dressing: In a medium bowl, whisk together the:
•Buttermilk
•Sour cream
•Mayonnaise
•Lemon juice
•Red wine vinegar
•Dijon mustard
•Grated garlic
•Finely chopped chives
•Granulated sugar
•Kosher salt
•Freshly ground black pepper
2. Cook the bacon: In a medium skillet set over medium heat, add the:

•Bacon strips
Cook the bacon, using the metal spatula to stir it often, until the bacon is browned and crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and set aside.

3. Assemble the salad: Divide among two plates the:
•Iceberg wedges
•Halved cherry tomatoes
•Beefsteak tomato wedges
•Sliced red onion
•Chopped avocado
•Crumbled Gorgonzola (if using)
Divide the dressing over the two plates. Serve sprinkled with the crispy bacon

NOTE: Recipe can be doubled