Some may argue that this iconic salad shouldn't be messed with—but we decided to top our ultimate version with fried shallots to add an extra layer of crunch to the already crisp iceberg lettuce. Don't forget to season the dressing aggressively, as the salad will need a good amount of salt.
To learn more, read "Iceberg, Right Ahead."
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1 cup canola oil
3 large shallots, thinly sliced (2 cups)
Kosher salt, to taste
½ cup buttermilk
½ cup crème fraîche
¼ cup mayonnaise
1 teaspoon freshly ground coarse black pepper, plus more to taste
1 teaspoon fresh lemon juice
½ teaspoon finely grated lemon zest
4 ounces mild blue cheese, crumbled
1 pint Sun Gold or cherry tomatoes, halved
1 head iceberg lettuce, outer leaves discarded and cut into 4 wedges
¼ pound bacon, crisped and finely crumbled
2 tablespoons finely chopped chives
¼ cup tarragon leaves
2 tablespoons olive oil
1. In a large skillet, add the oil and shallots and bring to medium-high heat. Cook the shallots, tossing often, until they turn golden, 8 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate and season with salt while still hot. Set aside.
2. In a medium mixing bowl, whisk together the buttermilk, crème fraîche, mayonnaise, black pepper, lemon juice and lemon zest. Season with salt, stir in the cheese and set aside. Makes about 2 cups.
3. In a separate bowl, add the tomatoes and season with salt. Set aside for a minute.
4. To serve, arrange the wedges on plates, and spoon the blue cheese dressing generously over each wedge. Top with the crumbled bacon, seasoned Sun Gold tomatoes, chives, tarragon, olive oil, fried shallots and drizzle with olive oil.