Cut 4 oz. slab bacon into 1″-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes; transfer to a paper towel–lined plate.
Whisk 1/2 finely chopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 Tbsp. chopped fresh chives, and 1 Tbsp. white wine vinegar in a small bowl; fold in 1/2 cup crumbled mild blue cheese.
Adjust consistency with sour cream or buttermilk, if needed.
Season dressing generously with kosher salt, freshly ground black pepper, and more vinegar, if needed. Cut 1 small head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over.
Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Ready Time: 20
Ingredients
- 1. Croutons Truth: Croutons are never a bad idea. Toss torn bread with olive oil and bake at 375° until golden. 2. Dried Cranberries We love the tart, chewy fruit against the snappy lettuce. 3. Diced Avocado A little fatty richness and pretty color make it a winning addition. 4. Fresh Tarragon This herb’s delicate anise flavor complements almost any green salad. 5. Spanish Chorizo Cut into pieces and used in place of bacon, it brings a smoky spiciness into the mix. 6. Egg Mimosa Push hard-boiled eggs through a mesh sieve for a fluffy texture. 7. Toasted Almonds Chopped nuts deliver crunch—and are so good with blue cheese. 8. Fried Shallots Thinly sliced and cooked in neutral oil until crisp, they add a sweet, oniony flavor and great texture. 9. Sliced Scallion Mirrors the bite of the chives in the dressing—but sharper.