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2 green onions
3/4 cup mayonnaise
3/4 cup buttermilk
2 slices bacon (plus more for salad: see below)
2 tbs bacon drippings
3 drops Worcestershire sauce
3 drops Tabasco sauce
kosher salt/fresh ground pepper
Finely slice green onions (green parts only). Cook bacon (reserve drippings and drain slices on a paper towel-lined plate), then coarsely chop.
In a medium bowl, whisk together mayo, buttermilk, bacon drippings, Worcestershire and Tabasco. Fold in green onions and bacon. Season to taste. Set aside for 30 minutes to allow flavours to blend.
For 6 wedge salads:
1 head iceberg lettuce, cut into wedges
6 slices bacon, cooked crispy
6 hard boiled eggs, peeled and sliced
3 Roma tomatoes, cut into wedges
bacon buttermilk dressing
crumbled blue cheese
kosher salt/fresh ground pepper
For each serving, arrange a wedge of lettuce on a plate, along with tomato and egg slices. Drizzle with dressing. Add bacon and crumbled blue cheese. Finish with a sprinkling of salt and pepper.
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