Don't you sometimes get that urge for the crunch of iceberg lettuce? Not often, but it happens. During the summer months when tomatoes are worth eating, I get my fill from BLTs. In the winter I usually end up here, with a big wedge of ice cold iceberg lettuce, smothered with blue cheese dressing and bacon. This recipe from Bon Appetit is one of my favorite renditions.
This isn't the healthiest way to eat your vegetables, but that's OK. When done right, it's one of my favorite salads, and surely the second best way to eat iceberg lettuce (few dishes beat a perfect BLT). Still, all the components need to be right. Specifically, the dressing—it's thick but shouldn't be too creamy. Luckily, the buttermilk adds a pleasing tang, and a heaping tablespoon of black pepper gives it some heat.
Crunchy bacon and thinly sliced red onion also help out tremendously. Some may need a huge steak to pair with this, but I think that part is optional.
1 ? cups mayonnaise2 tablespoons fresh lemon juice, from two lemons1 tablespoon freshly ground black pepper1 teaspoon hot sauce2 tablespoons buttermilk1 cup crumbled blue cheese? pound thick-cut bacon, cut into ?-inch matchsticks1 head iceberg lettuce, cut into six wedges, each with some core attached? red onion, thinly sliced
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