Ingredients:

  • 1 cup (240g) Heavy Sour Cream
  • 1/2 cup (120ml) Full-fat Mayonnaise
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tbsp (15ml) Champagne vinegar
  • 1 tsp (5g) Worcestershire sauce
  • 1 clove Garlic, finely minced
  • 4 oz (115g) Blue Cheese crumbles
  • 1/2 tsp (2.5g) Coarse black pepper
  • 1/4 tsp (1.5g) Fine sea salt
  • 1 large head Iceberg Lettuce
  • 6 slices (170g) Thick-cut smoked bacon
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/4 cup (30g) Chives, finely chopped
  • 2 tbsp (20g) Red onion, finely minced
  • 1 oz extra Blue Cheese crumbles for garnish

Instructions:

  1. Cook the thick-cut bacon in a frying pan over medium heat until mahogany-colored and crispy. Drain on paper towels and crumble into small pieces.
  2. In a medium mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, vinegar, Worcestershire sauce, minced garlic, pepper, and salt.
  3. Gently fold in the 4 ounces of blue cheese crumbles into the dressing mixture. Cover and chill until ready to serve.
  4. Prepare the iceberg lettuce by removing wilted outer leaves. Cut the head in half through the core, then cut each half again to create four even wedges. Rinse under ice-cold water and pat completely dry.
  5. Place each wedge on a pre-chilled plate. Generously pour the blue cheese dressing over the top of each wedge.
  6. Top with crumbled bacon, cherry tomatoes, chives, red onion, and additional blue cheese crumbles for garnish.