Classic Wedge Salad with Blue Cheese Dressing

Ingredients

• 6 thick strips bacon
• 2 ounces blue cheese, crumbled
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon cider vinegar
• 1/2 teaspoon Worcestershire sauce, or more to taste
• Dash hot sauce, like Tabasco, or more to taste
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste
• Heavy cream or milk, as needed to thin the dressing
• 1 head iceberg lettuce
• 12 red or yellow cherry tomatoes, quartered
• 2 tablespoons chopped fresh chives

Directions

1. Cook the bacon in a heavy skillet, flipping it frequently, for 5 minutes, until the strips are crisp and browned evenly. Move the bacon to a paper towel-lined plate, let it cool, then crumble it.
2. For the dressing, add the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper to a food processor. Pulse until the dressing is smooth, then taste and adjust with more Worcestershire, hot sauce, salt, or pepper if you want. To loosen the texture, mix in heavy cream or milk, 1 teaspoon at a time.
3. Pull off and discard the outer lettuce leaves. Slice the head in half through the core, then cut each half into 3 wedges, making sure every wedge still has a bit of core holding it together. Set the wedges cut-side down on the cutting board and trim away the tough core from each one, leaving enough attached so the pieces do not fall apart.
4. Place the wedges on six salad plates. Spoon dressing over the top, then finish with the crumbled bacon, tomatoes, and chives.