Beefsteak Tomato, Butterhead Lettuce, And Bacon With Blue Cheese Dressing

1. 1

   Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.

2. 2

   Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.

3. 3

   Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.