Cheddar-Bacon Wedge Salad

• 4 slices thick-cut bacon
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 clove garlic, minced
• 1/2 teaspoon distilled white vinegar
• 1/2 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper
• 1/8 teaspoon cayenne pepper
• 1 head iceberg lettuce
• 1/2 cup grated sharp cheddar or cheddar-jack cheese

1. Fry the bacon in a skillet over medium heat until slightly crisp, 12 to 15 minutes.
2. Drain on paper towels; set aside to cool.
3. Combine the mayonnaise, buttermilk, sour cream and garlic in a large bowl.
4. Add the vinegar, Worcestershire sauce, 1/4 teaspoon salt, 1/2 teaspoon pepper and the cayenne and whisk until the mixture is smooth.
5. Chop the bacon into pieces.
6. Cut the iceberg head in half, then cut each half into 2 wedges.
7. Spoon dressing over each wedge so it drips down the sides, then sprinkle with the cheese and bacon.
8. Photograph by David Malosh

bacon, mayonnaise, buttermilk, sour cream, clove garlic, white vinegar, worcestershire sauce, kosher salt, cayenne pepper, grated sharp

Taken from www.foodnetwork.com/recipes/ree-drummond/cheddar-bacon-wedge-salad.html (may not work)