Iceberg with Tomatoes, Blue Cheese, and Bacon Recipe

Iceberg with Tomatoes, Blue Cheese, and Bacon Recipe

  • 1 cup walnuts
  • 4 slices bacon
  • 8 ounces blue cheese, crumbled, divided
  • 1/2 cup crème fraîche or sour cream
  • 1/2 cup mayonnaise
  • 5 teaspoons sherry vinegar or red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon hot sauce
  • Kosher salt, freshly ground pepper
  • 1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
  • 2 celery stalks, thinly sliced
  • 1 pint cherry tomatoes, quartered
  • 1 tablespoon finely chopped tarragon
  1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.
  2. 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.
  3. 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 crème fraîche, 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.
  4. Place 1 slice of iceberg lettuce on each plate and spoon about 1/4 cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.
  5. Dressing can be made 3 days ahead. Keep chilled.
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