Cook the bacon on a rack over a sheet pan in a 400 F oven for 16-18 minutes, flipping the tray halfway. Rest, then cut into batons.
7 steps, about 48 minutes start to finish.
Cook the bacon on a rack over a sheet pan in a 400 F oven for 16-18 minutes, flipping the tray halfway. Rest, then cut into batons.
Mash half the blue cheese into the mayonnaise with a fork. Whisk in the buttermilk a little at a time, then the sour cream.
Stir in the lemon juice, Worcestershire, garlic powder, and black pepper. Fold in the remaining crumbles. Taste, then salt.
Rest the dressing in the refrigerator for 20-30 minutes so the flavors marry.
Quarter the cold head of iceberg through the core; the core holds each wedge together.
Set each wedge on a chilled plate and pour the dressing slowly over the cut face so it pools in the leaves.
Top with bacon, tomato, onion, chives, extra crumbles, cracked pepper, and flaky salt. Add egg white rings for the 1916 version.
“Cold is an ingredient: keep the lettuce refrigerated until the moment you cut it and chill the plates. If the dressing thickens overnight, loosen it with a splash of buttermilk.”
