Iceberg with Tomatoes, Blue Cheese, and Bacon

Myrna gave me her copy of bon appetite magazine for April 2016, and I had to try this recipe from DB Brasserie, The Venetian, in Las Vegas.  Myrna is a fan of lettuce wedges, but in this recipe the iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

And let’s talk about the blue cheese dressing…divine!  Who would have thought of melting the blue cheese, but it makes a smooth, rich, creamy dressing that’s perfect…nothing like the bottled stuff!  And, for me, it’s so easy it’s a winner.  I simply microwaved some bacon I had baked and had in the freezer, and used already toasted, canned nuts, so it didn’t take long to prepare this great salad.

This is pretty rich, so we enjoyed it with a cup of soup and a few whole grain crackers.  Next time, we’ll have it with something from the grill…steak and salad?  How 50’s!

Iceberg with Tomatoes, Blue Cheese, and Bacon

  1          cup  walnuts (or pecans)

  4          slices  bacon

  8          ounces  blue cheese -- crumbled, divided

     ½      cup  sour cream or crème fraiche

     ½      cup  mayonnaise

  5          teaspoons  sherry vinegar

  2          teaspoons  lemon juice

  1          teaspoon  hot sauce

              salt and pepper -- to taste

  1          head  iceberg lettuce -- cut crosswise into 1" thick slices (4)

  1          pint  cherry tomatoes -- quartered

  1          tablespoon  tarragon -- finely chopped

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.

Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8–10 minutes total. Transfer to paper towels to drain. Let cool; crumble.

Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add sour cream or crème fraiche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.

Place 1 slice of iceberg lettuce on each plate and spoon about ¼ cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.

Do Ahead: Dressing can be made 3 days ahead. Keep chilled.