INGREDIENTS
8 oz. bacon, cut into 1/4″ pieces
1/2 c. sour cream
1/4 c. mayonnaise
1/2 c. buttermilk
1 tbsp. Ranch seasoning
1 tbsp. minced chives, plus more for garnish
kosher salt
Freshly ground black pepper
1 large head iceberg lettuce, cored and cut into 4 wedges
4 plum tomatoes, diced
DIRECTIONS
- In a large skillet over medium-high heat, cook bacon until crispy, 8 minutes. Transfer bacon to a paper towel-lined plate and set aside.
- Meanwhile, make dressing: In a medium jar, add sour cream, mayonnaise, buttermilk, ranch seasoning, and chives, and season with salt and pepper. Shake well, then move to fridge until ready to serve.
- Serve iceberg wedge with drizzle of ranch dressing, tomatoes, and bacon, and garnish with chives.
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CL::JG
