Classic Wedge Salad with Blue Cheese Dressing Recipe

In a heavy skillet, fry the bacon strips, turning often, for 5 minutes, or until they are evenly golden and crisp all over. Transfer to a plate lined with paper towels. Cool and crumble.

In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until smooth.

Taste for seasoning and add more Worcestershire, hot sauce, salt, or pepper, if desired. To thin the mixture, add heavy cream or milk, 1 teaspoon at a time.

Discard the outer leaves of the lettuce. Halve the lettuce through the core. Cut each half into 3 wedges so each piece has some core attached to it.

With the wedges flat on the cutting board, trim out the tough part of the core from each wedge, but leave enough so that the wedges stay intact.

Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives. Serve immediately.