Iceberg Wedges With Bacon And Buttermilk Dressing

Name: Iceberg Wedges With Bacon And Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large plum tomatoes, bottoms marked with an X; 1/4 cup extra virgin olive oil; 1 teaspoon finely chopped thyme; salt, to taste; fresh ground pepper, to taste; 2 cups brioche bread, cut into 3/4-inch cubes; 1/3 cup mayonnaise; 1/4 cup creme fraiche or 1/4 cup sour cream; 1/4 cup buttermilk; 2 1/2 tablespoons fresh lemon juice (not that bottled stuff); 1 tablespoon chopped flat leaf parsley; 1 1/2 teaspoons chopped mint; 3 tablespoons snipped chives; 1/2 lb thickly sliced bacon, cut into 2-by-1/2-inch pieces; 2 medium iceberg lettuce, cut into 4 wedges each

Servings: persons

4 large plum tomatoes, bottoms marked with an X
1/4 cup extra virgin olive oil
1 teaspoon finely chopped thyme
salt, to taste
fresh ground pepper, to taste
2 cups brioche bread, cut into 3/4-inch cubes
1/3 cup mayonnaise
1/4 cup creme fraiche or 1/4 cup sour cream
1/4 cup buttermilk
2 1/2 tablespoons fresh lemon juice (not that bottled stuff)
1 tablespoon chopped flat leaf parsley
1 1/2 teaspoons chopped mint
3 tablespoons snipped chives
1/2 lb thickly sliced bacon, cut into 2-by-1/2-inch pieces
2 medium iceberg lettuce, cut into 4 wedges each

1
Preheat the oven to 275u00b0F
2
Prepare a bowl of ice water.
3
In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
4
Using a slotted spoon, transfer the tomatoes to the ice water to cool.
5
Drain and peel the tomatoes, pat dry and halve crosswise.
6
Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
7
Sprinkle with the chopped thyme and season with salt and pepper.
8
Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
9
Transfer the tomatoes to a plate and let cool.
10
Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
11
Let the croutons cool.
12
In a small bowl, whisk the mayonnaise, creme fraiche and buttermilk until smooth.
13
Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
14
Refrigerate until chilled.
15
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
16
Transfer to paper towels to drain.
17
Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
18
Scatter the croutons and bacon on top.
19
Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large plum tomatoes, bottoms marked with an X, 1/4 cup extra virgin olive oil, 1 teaspoon finely chopped thyme, salt, to taste, and more.

Yes, Iceberg Wedges With Bacon And Buttermilk Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!