1 cup mayonnaise
1/4 cup ketchup
2 tablespoons horseradish
1 or 2 dashes Worcestershire sauce
6 thick strips smoked bacon, cut into 1-inch pieces
1 head iceberg lettuce
6 cherry tomatoes, halved
4 scallions, thinly sliced
1/2 cup crumbled blue cheese
Freshly ground pepper
1 tablespoon chopped fresh parsley
Make the dressing: Whisk the mayonnaise, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl until smooth.
Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper-towel-lined plate to drain.
Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions. Scatter the bacon and blue cheese over the salad; season with pepper and sprinkle with the parsley. Serve with more dressing on the side.
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