Iceberg Wedge Salad with Buttermilk Herb Dressing
Servings 8 Servings
Calories 267kcal
Ingredients
- ½ cup buttermilk
- ½ cup sour cream
- ⅓ 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)
Instructions
- 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.
Notes
Note Regarding Buttermilk: I never buy buttermilk for a recipe; it would be a waste since I don't use it for drinking so I ALWAYS just sour regular milk instead and it works great.
- 1/2 cup milk
- 1 1/2 tsp lemon juice
- Add the lemon juice to the milk and let it sit for 5 minutes; it should thicken but I have found that using fresh squeezed works much better than bottled juice.
Nutrition
Serving: 1 | Calories: 267kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 722mg | Fiber: 1g | Sugar: 3g