Iceberg Wedges with Bacon and Garlicky Buttermilk Dressing

Who doesn’t love a classic bacon, lettuce, and tomato sandwich with its smoky, sweet flavors and crunchy texture? This recipe brings that same taste and texture to a “deconstructed” version of the BLT—in a salad.

The creamy, garlicky buttermilk dressing takes the place of mayo on the sandwich, and buttery croutons become the bread. It’s fun, fairly light, and loaded with flavor. Kind of pretty too.

Serves 2

For the Dressing

• 2 garlic cloves, finely chopped
• sea salt
• 1/2 cup buttermilk
• 2 tbsp light mayonnaise
• 1 tbsp white balsamic vinegar
• 1 tsp sugar
• freshly ground black pepper

For the Salad

• 1/2 tbsp unsalted butter
• 1-1/2 oz bread cubes (from thick, crusty bread, such as country-style or sourdough)
• 4 slices bacon
• 2 large iceberg lettuce wedges
• sea salt
• freshly ground black pepper
• 1 medium heirloom tomato (or red stem tomato), cut into small wedges
• 2-inch piece seedless cucumber, halved lengthwise, thinly sliced crosswise

Salad Ingredients

For the Dressing

1. Place the garlic in a bowl and sprinkle with salt. Use the back of a spoon to mash the garlic and salt together. Let stand 5 minutes.
2. Add the buttermilk, mayonnaise, vinegar, and sugar and season with black pepper. Whisk well to combine. Cover and refrigerate at least 30 minutes. (May also be made a day ahead.) 

Salt-Mashed Garlic 

Garlicky Buttermilk Dressing

For the Salad

1. Heat a nonstick skillet (large enough for the bacon) over medium heat and add the butter, swirling to coat. Add the bread cubes in a single layer and toast, turning a few times, until golden brown and the butter is absorbed, 6-7 minutes. Remove.
2. Add the bacon to the skillet and fry until just cooked through but not too crisp. (Time depends on thickness of the bacon—5-6 minutes for medium-thin slices.)
3. Remove and drain on paper towels. Tear into small pieces.

Bread Cubes Beginning to Toast

Toasted Bread Cubes

Cooked Bacon

To serve, place a lettuce wedge on each of 2 plates and sprinkle with salt and pepper. Divide the tomato, cucumber, and bacon on top of and around the lettuce. Drizzle the salads with dressing and garnish with croutons. 

Iceberg Wedges with Bacon and Garlicky Buttermilk Dressing