Iceberg Wedges With Bacon and Buttermilk Dressing

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 275°F
  • Prepare a bowl of ice water.
  • In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
  • Using a slotted spoon, transfer the tomatoes to the ice water to cool.
  • Drain and peel the tomatoes, pat dry and halve crosswise.
  • Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
  • Sprinkle with the chopped thyme and season with salt and pepper.
  • Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
  • Transfer the tomatoes to a plate and let cool.
  • Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
  • Let the croutons cool.
  • In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth.
  • Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
  • Refrigerate until chilled.
  • In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
  • Transfer to paper towels to drain.
  • Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
  • Scatter the croutons and bacon on top.
  • Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.
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