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|
|½ pound||Thick-cut bacon, cut crosswise into 1|
|1 large||Head of iceberg lettuce|
|½ ||Red onion, very thinly sliced|
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.