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Instructions:
- Remove any wilted outer leaves from the iceberg lettuce and cut it into four equal wedges, keeping the core intact so each wedge holds together.
- Place each wedge on a chilled serving plate.
- Generously drizzle blue cheese dressing over each wedge, allowing it to run down the sides.
- Sprinkle blue cheese crumbles evenly over the lettuce.
- Top with crispy bacon and halved tomatoes.
- Finish with freshly cracked black pepper and optional chives or parsley.
- Serve immediately while cold and crisp.
Variations :
- Add diced red onion for a sharper bite.
- Substitute ranch dressing if blue cheese is too bold.
- Finish with a drizzle of balsamic glaze for a modern twist.
Tips :
- Chill both the lettuce and plates before serving for true steakhouse crunch.
- Use thick-cut bacon for the best texture and flavor.
- Serve immediately after assembling to keep the lettuce crisp and refreshing.
