Iceberg Wedges with Bacon and Buttermilk Dressing

Name: Iceberg Wedges with Bacon and Buttermilk Dressing
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams thickly sliced bacon, cut into 2-by-1/2-inch pieces; 57 grams brioche, cut into 3/4-inch cubes (2 cups); 59 milliliters buttermilk; 3 Tbsps snipped chives; 59 milliliters crème fraîche or sour cream; 1 Tbsp chopped flat-leaf parsley; 2 medium heads iceberg lettuce, cut into 4 wedges each; 3 Tbsps fresh lemon juice; 79 milliliters mayonnaise; 2 teaspoons chopped mint; 59 milliliters extra-virgin olive oil; 4 larges plum tomatoes, bottoms marked with an X; 8 servings Salt and freshly ground pepper; 1 teaspoon finely chopped thyme

You can never have too many side dish recipes, so give Iceberg Wedges with Bacon and Buttermilk Dressing a try. This recipe serves 8. One portion of this dish contains roughly 6g of protein, 29g of fat, and a total of 317 calories. 1 person found this recipe to be yummy and satisfying. If you have thickly bacon, mayonnaise, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 40 minutes.

Instructions

Preheat the oven to 27

Equipment you will use

Oven

Prepare a bowl of ice water. In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool.

Ingredients you will need

Water

Tomato

Equipment you will use

Slotted Spoon

Bowl

Pot

Drain and peel the tomatoes, pat dry and halve crosswise.

Ingredients you will need

Tomato

Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Tomato

Equipment you will use

Baking Sheet

Sprinkle with the chopped thyme and season with salt and pepper. Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.

Ingredients you will need

Salt And Pepper

Tomato

Thyme

Transfer the tomatoes to a plate and let cool.

Ingredients you will need

Tomato

Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.

Ingredients you will need

Brioche

Spread

Toast

Equipment you will use

Baking Sheet

Let the croutons cool.

Ingredients you will need

Croutons

In a small bowl, whisk the mayonnaise, crme frache and buttermilk until smooth.

Ingredients you will need

Buttermilk

Mayonnaise

Equipment you will use

Whisk

Bowl

Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper. Refrigerate until chilled.

Ingredients you will need

Salt And Pepper

Lemon Juice

Parsley

Chives

Mint

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Transfer to paper towels to drain.

Equipment you will use

Paper Towels

Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil. Scatter the croutons and bacon on top.

Ingredients you will need

Olive Oil

Croutons

Tomato

Bacon

Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.

Ingredients you will need

Buttermilk

Chives