Name: Iceberg with Tomatoes, Blue Cheese, and Bacon
Yield: 4 Servings
Ingredients: 1 cup walnuts; 4 slices bacon; 8 ounces blue cheese, crumbled, divided; ½ cup crème fraîche or sour cream; ½ cup mayonnaise; 5 teaspoons sherry vinegar or red wine vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon hot sauce; Kosher salt, freshly ground pepper; 1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices; 2 celery stalks, thinly sliced; 1 pint cherry tomatoes, quartered; 1 tablespoon finely chopped tarragon

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Alex Lau

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

Recipe notes