Wedge Salad With Buttermilk-Blue Cheese Dressing

• 1/4 pound smoked slab bacon, cut into 1/4-inch cubes
• 6 slices white bread, crusts removed and cut in half
• 1 cup buttermilk
• 4 ounces Roquefort cheese, crumbled
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons minced shallots
• 1 tablespoon chopped parsley
• Pinch cayenne
• Kosher salt and freshly ground black pepper
• 1 1/2 heads iceberg lettuce, trimmed and cut through the core into 12 wedges
• 3 scallions, green part only, cut in thin slices on a sharp bias

1. Preheat oven to 350 degrees.
2. In a medium skillet over medium heat, cook bacon until crisp.
3. Remove with a slotted spoon and drain on paper towels, reserving the skillet with bacon fat.
4. Brush bread slices on both sides with bacon fat.
5. Place bread on a baking sheet, and bake until golden brown, turning once, about 5 minutes a side.
6. Remove from oven, and reserve.
7. In a small bowl, combine buttermilk, cheese, lemon juice, vinegar, shallots, parsley and cayenne.
8. Whisk to blend.
9. Season to taste with salt and pepper.
10. On each of 6 plates, place 2 slices of bread.
11. Arrange a lettuce wedge on top of each bread slice.
12. Pour dressing over the wedges.
13. Sprinkle with bacon and scallions.
14. Serve.

bacon, white bread, buttermilk, cheese, lemon juice, red wine vinegar, shallots, parsley, cayenne, kosher salt, wedges, scallions

Taken from cooking.nytimes.com/recipes/7775 (may not work)