Ingredients:

  • 1 medium head iceberg lettuce (1.5 lbs / 680g)
  • 4 oz. blue cheese, crumbled (113g)
  • 1 cup cherry tomatoes, halved (150g)
  • 6 slices bacon, cooked and crumbled (180g)
  • 1/4 cup red onion, thinly sliced (40g)
  • Fresh parsley, for garnish
  • 1/2 cup mayonnaise (120ml)
  • 1/4 cup sour cream (60ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper, to taste

Instructions:

  1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble.
  2. In a mixing bowl, combine mayonnaise, sour cream, lemon juice, Worcestershire sauce, salt, and pepper. Whisk until smooth.
  3. Remove any wilted outer leaves from the iceberg lettuce. Slice the head of lettuce into quarters, creating wedge shapes.
  4. Place each lettuce wedge on a plate. Top with crumbled blue cheese, cherry tomatoes, bacon, and red onion.
  5. Generously drizzle the dressing over each wedge and finish with a sprinkle of parsley for garnish.
  6. Serve immediately and enjoy!