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