- 3 strips of thick-cut bacon, cut into 1-inch pieces
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 tablespoon white wine vinegar
- 2 tablespoons coarsely chopped basil
- Salt
- Freshly ground pepper
- 1 small head of iceberg lettuce, outer leaves removed, head quartered through the core
- Vegetable oil, for brushing
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
- In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
- Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
- Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.