One of our local restaurants serves one of the most amazing lettuce wedges I have ever had. I recreated their recipe and got really close if not better.
Serves 4
Ingredients:
1 cup buttermilk
1 cup mayonnaise
1/2 cup sour cream
Juice of 1 large lemon (about 1/4 cup)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
6 ounces blue cheese, crumbled
Kosher salt and freshly cracked pepper
4 slices bacon
1/3 cup balsamic vinegar
1 medium tomatoes, finely diced
1 large head iceberg lettuce, divided into 4 equal wedges
Ingredients:
In a medium mixing bowl, combine the buttermilk, mayonnaise, sour cream, lemon juice, garlic powder and onion powder. Whisk the mixture together until smooth. Add the blue cheese and mix just until blended. Season with salt and pepper. Chill in an airtight container in the refrigerator for at least 2 hours and up 2 days before serving.
Heat a large skillet over medium heat and cook bacon until brown and crisp, 5 to 7 minutes. Crumble bacon.
In a small saucepan heat balsamic vinegar until reduced by half. Remove from heat and cool.
Core and quarter each head of lettuce and divide among 4 salad plates.
Serve a generous dollop of dressing over each lettuce wedge. Top with the crumbled bacon and diced tomato.
Drizzle with balsamic reduction