Beefsteak Tomato, Butterhead Lettuce and Bacon with Blue Cheese Dressing

By zeenieme

Ingredients

• 6 bacon slices, chopped
• 1/2 cup sour cream
• 3 tablespoons whole milk plus additional if necessary
• 2 tablespoons cider vinegar
• 1 scallion, chopped
• 1 cup crumbled blue cheese (1/4 lb) divided
• 1 head Bibb or Boston lettuce
• 1 large beefsteak tomato, cut into wedges

Preparation

Step 1

Cook bacon in a 10 inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.

Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 tsp each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with addition milk if desired.

Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese and pepper to taste.