A classic on any steak house menu, The Wedge’s blue cheese dressing is the secret to the salad’s success.
Place bacon stops onto a cookie sheet and bake it in a 350 degree oven for 10-15 minutes depending on how crunchy you like it. When it’s finish remove it from the oven and place it on a towel to remove excess grease and crumple it.
Place the iceberg lettuce on your cutting board, and use your chef knife to make ¼ inch cut to remove the browned bottom. Next, peel 1-2 of the outer layers off and discard them. Cut the iceberg into quarters using the bottom as your guide.
Wash the tomatoes and cut them in half.
Soak the parsley in a bowl with cold water. For proper washing repeat the soaking process three times. Dry between paper towels or using a salad spinner. Remove the stems and pick off the leaves. Place the leaves onto your cutting board and chop the parsley to a fine dust, and set aside.
Combine mayonnaise, buttermilk, 1/2 the blue cheese, and Worsteschire in a large bowl. Mix vigorously. Season with salt and pepper. Set aside.
Place the iceberg lettuce on a plate and make each lettuce wedge face the same direction. Then use a kitchen spoon to drizzle the dressing over the center of the wedge, leaving the ends free of dressing. For a little extra flair, pool the dressing in front of the wedge on the side that will face your guest. Next, place a few tomatoes around the edges of the wedge, and top the whole thing with the rest of the crumbled blue cheese and chopped parsley. Serve with cracked pepper.
Pour dressing over the top and sprinkle tomatoes and crack fresh pepper over the top.