Beefsteak Tomato, Butterhead Lettuce, And Bacon With Blue Cheese Dressing

• 6 bacon slices, chopped
• 1/2 cup sour cream
• 3 tablespoons whole milk plus additional if necessary
• 2 tablespoons cider vinegar
• 1 scallion, chopped
• 1 cup crumbled blue cheese (1/4 pound), divided
• 1 (1/2-pound) head Bibb or Boston lettuce
• 1 large beefsteak tomato, cut into wedges

1. Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
2. Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
3. Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.

bacon, sour cream, milk, cider vinegar, scallion, blue cheese, head, beefsteak tomato

Taken from www.epicurious.com/recipes/food/views/beefsteak-tomato-butterhead-lettuce-and-bacon-with-blue-cheese-dressing-354962 (may not work)