The classic combo is back — and bacon makes it better than ever. Photo by Mark Thomas.
| 1 ½ cups | Mayonnaise |
| 2 tablespoons | Fresh lemon juice or red wine vinegar |
| 1 tablespoon | Coarsely ground black pepper |
| 1 teaspoon | Sartain's Menu The Sauce (hot sauce) |
| 1 cup | Point Reyes Original Blue Cheese |
| Buttermilk, optional |
| ½ pound | Thick-cut bacon, cut crosswise into 1 |
| 1 large | Head of iceberg lettuce |
| ½ | Red onion, very thinly sliced |
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Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended.
If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
DO AHEAD: The dressing can be made 1 day ahead. Cover and chill.
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.
Cut lettuce into 6 wedges, each with some core attached. Arrange wedges on plates.
Spoon dressing over the lettuce.
Using a slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.
Makes 6 servings.
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