Ingredients
- 5 ounces blue cheese, crumbled
- ¼ cup sour cream
- 2 tablespoons whole-milk buttermilk
- 2 tablespoons sliced chives
- ½ teaspoon freshly cracked black pepper
- ¼ heaped teaspoon kosher salt
- 1 garlic clove, minced
- 1 head iceberg lettuce
- 4 slices bacon, cooked until crispy and chopped
- ½ cup diced tomatoes
Directions
- In a small bowl, combine half of the crumbled blue cheese, the sour cream, buttermilk, 1 tablespoon of the chives, the pepper, salt, and garlic and stir to combine.
- Core the lettuce and cut into four wedges.
- Place the wedges on individual plates for serving. To allow all toppings to stick, top the wedges first with the dressing, then garnish with the bacon, tomatoes, remaining half of the blue cheese crumbles, and remaining tablespoon of chives.
- Store unassembled in separate airtight containers in the refrigerator for up to 2 days.
"Magnolia Table, Volume 3" copyright © 2023 by Joanna Gaines. All rights reserved.