BLT WEDGES
Provided by Food Network Kitchen
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.
- Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.
- Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.
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- Make the sauce several hours before assembling salad. Whisk the mayonnaise and sour cream together in a medium sized bowl. Add the buttermilk, Worcestershire sauce, garlic, and seasoning salt to this mixture. Mix well to combine. Season the dressing with salt and pepper. Gently fold in the blue cheese crumbles and stir to combine. Cover with plastic wrap and refrigerate for several hours (or even better- overnight!) until ready to serve.
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