Iceberg Wedges With Bacon And Buttermilk Dressing

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 large plum tomatoes, bottoms marked with an x
• 1/4 cup extra virgin olive oil
• 1 teaspoon finely chopped thyme
• salt, to taste
• fresh ground pepper, to taste
• 2 cups brioche bread, cut into 3/4-inch cubes
• 1/3 cup mayonnaise
• 1/4 cup creme fraiche or 1/4 cup sour cream
• 1/4 cup buttermilk
• 2 1/2 tablespoons fresh lemon juice (not that bottled stuff)
• 1 tablespoon chopped flat leaf parsley
• 1 1/2 teaspoons chopped mint
• 3 tablespoons snipped chives
• 1/2 lb thickly sliced bacon, cut into 2-by-1/2-inch pieces
• 2 medium iceberg lettuce, cut into 4 wedges each

Recipe

• 1 preheat the oven to 275°f
• 2 prepare a bowl of ice water.
• 3 in a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
• 4 using a slotted spoon, transfer the tomatoes to the ice water to cool.
• 5 drain and peel the tomatoes, pat dry and halve crosswise.
• 6 arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
• 7 sprinkle with the chopped thyme and season with salt and pepper.
• 8 roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
• 9 transfer the tomatoes to a plate and let cool.
• 10 meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
• 11 let the croutons cool.
• 12 in a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth.
• 13 add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
• 14 refrigerate until chilled.
• 15 in a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
• 16 transfer to paper towels to drain.
• 17 put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
• 18 scatter the croutons and bacon on top.
• 19 garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.