1/2 cup buttermilk, plus more if needed
1/2 cup mayonnaise, plus more if needed
1/2 cup sour cream
1 tablespoon ketchup
1 teaspoon white vinegar
Few shakes hot sauce
1 clove garlic, very finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped chives
2 tablespoons finely chopped fresh parsley
5 large wedges iceberg lettuce
1 small red onion, finely chopped
4 Roma tomatoes, finely chopped
One 5-ounce container blue cheese crumbles
15 strips crisp-fried bacon
2 tablespoons finely chopped chives, for garnish
For the buttermilk dressing: In a large bowl, add the buttermilk, mayonnaise, sour cream, ketchup, vinegar, hot sauce, garlic and some salt and pepper. Add the chives and parsley and whisk together. Adjust the consistency with more buttermilk or mayonnaise. Taste and adjust the seasoning. Refrigerate until using.
For the salad: To serve, place the iceberg wedges on individual plates. Drizzle 2 to 3 tablespoons of dressing over each. Top with the red onions, tomatoes and blue cheese. Place 3 whole bacon strips over each and garnish with the chives. Serve with extra dressing on the side.
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