Iceberg Wedge Salad with Bacon, Croutons and Buttermilk Herb Dressing

• Meat

  • 8 slices Bacon, thick cut

• Produce

  • 1 Garlic clove
  • 1 cup Herbs, mixed fresh tender
  • 1 head Iceberg lettuce

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Bread & Baked Goods

  • 3 oz Bread, country-style

• Dairy

  • 1/2 cup Buttermilk
  • 4 oz Gorgonzola cheese
  • 1/2 cup Sour cream

Found on creative-culinary.com

Description

Ingredients

• 1/2 cup buttermilk
• 1/2 cup sour cream
• ? cup finely chopped mixed fresh tender herbs (such as tarragon, chive, parsley, and/or dill)
• 2 tablespoons fresh lemon juice
• 1 garlic clove, finely grated
• Kosher salt and freshly ground black pepper
• 8 slices thick-cut bacon (about 1 pound)
• 3 ounces country-style bread, crusts removed, torn into small pieces (about 1 cup)
• 1 head of iceberg lettuce, cut into 8 wedges
• 4 oz Gorgonzola Cheese, crumbled (optional)

Directions

• Whisk buttermilk, sour cream, herbs, lemon juice and garlic in a small bowl to combine; season buttermilk dressing with salt and pepper.
• Heat a cast-iron skillet on the grill or stovetop. Working in batches, cook bacon in skillet, turning occasionally, until browned and crisp, 8–10 minutes. If cooking bacon on the grill, transfer to grate with tongs and grill bacon, turning once, until charred around the edges, about 1 minute. Transfer bacon to paper towels to drain.
• Toss bread in same skillet until coated in bacon drippings. Cook, turning often, until crusty and browned, about 2 minutes.
• Drizzle buttermilk dressing over iceberg wedges and crumble bacon over. Top with grilled croutons and Gorgonzola crumbles.