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Wedge Salad

Andy Baraghani
  • 25 minutes
  • Serves 4

INGREDIENTS

1/4 lb

Bacon

2 tbsp

Chives

1

head Iceberg lettuce

1/2 tsp

Lemon, zest

3

Shallots, thinly sliced (2 cups), large

1 pint

Sun gold or cherry tomatoes

1/4 cup

Tarragon, leaves

1 tsp

Lemon juice, fresh

1/4 cup

Mayonnaise

1 tsp

Black pepper, freshly ground coarse

1

Kosher salt

1 cup

Canola oil

2 tbsp

Olive oil

4 oz

Blue cheese, mild

1/2 cup

Buttermilk

1/2 cup

Creme fraiche