Iceberg is the common lettuce for this classic steakhouse salad, but the soft leaves of Boston lettuce and the crunch of the core add even better texture and the extra space between the leaves offers more dressing coverage possibilities.
This recipe aired on The Steakhouse episode of The Farm on Public Television.
Boston Lettuce Wedge Salad
4 slices bacon, halved
1/2 cup sour cream
2 to 3 tablespoons fresh lemon juice
1/3 cup crumbled blue cheese
Kosher salt and freshly ground black pepper
2 heads Boston lettuce, halved lengthwise
4 cooked bacon slices, halved
Cook the bacon in a heavy skillet over medium heat, turning occasionally, until crisp and golden brown, about 8 minutes. Transfer the bacon to paper towels to cool.
Stir together the sour cream, lemon juice, blue cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place the lettuce halves on a serving platter and drizzle with some of the blue cheese dressing, then top with the bacon. Serve.