Loaded Iceberg Wedge Salad with Blue Cheese Dressing

Directions

• Step 1 Set a fine mesh strainer over a bowl and add diced tomatoes.
• Step 2 Sprinkle liberally with salt, and toss to combine.
• Step 3 In a small bowl, add onion and pour enough vinegar on top to cover.
• Step 4 Let tomatoes and onions stand while you prep the other ingredients.
• Step 5 In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisped, about 5 minutes.
• Step 6 Using a slotted spoon, transfer to a paper towel-lined plate to drain.
• Step 7 You should have about 2 tablespoons rendered fat in the skillet.
• Step 8 Add bread crumbs and cook over medium heat, stirring frequently, until browned and crisp, 3 to 4 minutes.
• Step 9 Transfer to a paper towel-lined plate to drain and season liberally with salt and pepper.
• Step 10 In a medium bowl, mash blue cheese with a whisk.
• Step 11 Whisk in mayonnaise, sour cream, buttermilk, and lemon juice until a smooth, slightly lumpy dressing forms.
• Step 12 Season with pepper (the blue cheese will likely make the dressing salty enough, but taste and add salt if necessary).
• Step 13 Arrange iceberg wedges on plates and spoon dressing on each.
• Step 14 Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes (discard any extracted liquid), bacon, toasted bread crumbs, and chives.