Fry the bacon in a skillet over medium heat until slightly crisp, 12 to 15 minutes. Drain on paper towels; set aside to cool.
Combine the mayonnaise, buttermilk, sour cream and garlic in a large bowl. Add the vinegar, Worcestershire sauce, 1/4 teaspoon salt, 1/2 teaspoon pepper and the cayenne and whisk until the mixture is smooth.
Chop the bacon into pieces. Cut the iceberg head in half, then cut each half into 2 wedges. Spoon dressing over each wedge so it drips down the sides, then sprinkle with the cheese and bacon.
Photograph by David Malosh
Recipe courtesy of Ree Drummond for Food Network Magazine