DH and I had this yesterday for lunch, with some alterations to the original recipe from the 2006 January issue of Bon Appetit. I added some fat-free sour cream to the dressing and since I was just making two salads, I only fried four strips of regular bacon and crumbled them between the two bowls. I added cucumber, radish and bell pepper to the salads, too. There is lots of dressing left over for DH to use this week for salad or tater topping or dipping whatever comes his way! (Chicken wings, etc!)

ICEBERG WEDGE WITH WARM BACON
AND BLUE CHEESE DRESSING
Makes 6 servings

1 1/2 cups mayonnaise (used fat-free)
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)

1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces(used 4 slices regular bacon)
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached (used romaine hearts)
1/2 red onion, very thinly sliced (used green onion, as that is what we had in the house!)
Cucumber slices
Radish slices
Orange and Yellow bell pepper slices

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (I also added about 1/2 cup or more of fat-free dairy sour cream) (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Makes 6 servings.