Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing Recipe

Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing Recipe

  • 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 pound), divided
  • 1 (1/2-pound) head Bibb or Boston lettuce
  • 1 large beefsteak tomato, cut into wedges
  1. Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
  2. Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
  3. 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.
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