Categories: Salad
Ingredients
- 1/4 cup buttermilk
- 2 tbsp. sour cream
- 1 tbsp. white wine vinegar
- Kosher salt and pepper
- 3 beefsteak tomatoes
- 1 head iceberg lettuce
- 6 oz. sliced bacon
- 1 tbsp. olive oil
- 2 scallions, thinly sliced
- 2 oz. blue cheese, crumbled
Directions
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Heat grill to medium-high.
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In a measuring cup or small bowl, whisk together the buttermilk, sour cream, vinegar and 1/4 tsp. each salt and pepper; set aside.
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Cut the tomatoes in half through the equator and quarter the lettuce so you have 4 wedges, leaving the root end intact.
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Turn the burners on one side of the grill off (or, if using charcoal, move the briquettes to one side of the grill). Place the bacon on the side of the grill with no heat and cook, turning every couple of minutes until golden brown, 12-15 minutes. Transfer to paper towel-lined plate and let cool, then break into pieces.
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Meanwhile, lightly crush the cut sides of the tomatoes and lettuce with the oil. Season the tomatoes and 1/4 tsp. each salt and pepper. Place the tomatoes cut side down on the side of the grill with heat and grill just until charred, about 2 minutes; transfer to a cutting board. On the same side of the grill, cook the wedges just until charred, 1-2 minutes per cut side.
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Transfer the wedges to a platter. Cut the tomatoes into pieces and spoon around the wedges. Drizzle the salad with the dressing, then top with the bacon, scallions, and blue cheese.