1-2ouncesblue cheese (crumbled, plus extra for topping)
Salad
8slicesbacon
2headsiceberg lettuce
5ouncesgrape tomatoes(halved)
2radishes(sliced thin)
2tablespoonschopped chives
Instructions
Dressing
In a glass mason jar, combine the mayonnaise, sour cream, garlic, Worcestershire sauce, vinegar, milk, salt, and pepper. Shake well. Stir in crumbled blue cheese.
Salad
In a skillet set over medium heat, cook bacon until brown and crisp. Transfer to a paper towel-lined plate. When cool, chop and set aside.
Wash and pat dry the lettuce. Remove any wilted or brown outer layers of lettuce. With the core intact, slice the head in half, through the core. Cut each half in half again. Transfer to a serving platter.
Pour the dressing into a small bowl if serving on the side OR drizzle over the lettuce wedges. Top with bacon, tomatoes, radishes, chives, and extra crumbled blue cheese.
Notes
TIP: For larger heads of lettuce, cut each head into 6 wedges for smaller portions.