Categories: Salad
Ingredients
- 4 slices thick-cut bacon
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup shredded Cheddar
- 3 tablespoons buttermilk
- 1 tablespoon fresh Italian flat-leaf parsley, chopped
- 2 teaspoons minced fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Splash distilled white vinegar
- 1 heart of romaine, end trimmed, halved
- 1/4 cup chopped Roma tomato
Directions
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In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
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Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
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Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.