Name: Iceberg Wedges with Grilled Bacon and Croutons
Yield: 8 Servings
Ingredients: ½ cup buttermilk; ½ cup sour cream; ⅓ cup finely chopped mixed fresh tender herbs (such as tarragon, chive, parsley, and/or dill); 2 tablespoons fresh lemon juice; 1 garlic clove, finely grated; Kosher salt and freshly ground black pepper; 8 slices thick-cut bacon (about 1 pound); 3 ounces country-style bread, crusts removed, torn into small pieces (about 1 cup); 1 head of iceberg lettuce, cut into 8 wedges

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Peden & Munk

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

Recipe notes