Ingredients

• 4 slices thick-cut bacon
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 clove garlic, minced
• 1/2 teaspoon distilled white vinegar
• 1/2 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper
• 1/8 teaspoon cayenne pepper
• 1 head iceberg lettuce
• 1/2 cup grated sharp cheddar or cheddar-jack cheese

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Instructions

1. Fry the bacon in a skillet over medium heat until slightly crisp, 12 to 15 minutes. Drain on paper towels; set aside to cool.
2. Combine the mayonnaise, buttermilk, sour cream and garlic in a large bowl. Add the vinegar, Worcestershire sauce, 1/4 teaspoon salt, 1/2 teaspoon pepper and the cayenne and whisk until the mixture is smooth.
3. Chop the bacon into pieces. Cut the iceberg head in half, then cut each half into 2 wedges. Spoon dressing over each wedge so it drips down the sides, then sprinkle with the cheese and bacon.
4. Photograph by David Malosh