Adapted from Food Network Magazine
1 head iceberg lettuce
1 cup mayonnaise
1 cup crumbly blue cheese, like gorgonzola
1/2 cup buttermilk
1 small shallot, minced
1-1/2 teaspoons lemon zest
1 teaspoon Worcestershire sauce
1 Tablespoon fresh Italian parsley
4 slices applewood-smoked bacon, cooked until crisp and crumbled
2 hard-boiled eggs
Freshly-ground black pepper
- Puree mayonnaise and blue cheese with buttermilk, shallot, lemon zest, Worcestershire sauce, parsley, salt, and pepper.
- Cut iceberg head into 4 wedges. Drizzle over each wedge.
- Press a peeled hard-boiled egg through a fine strainer; spoon over the salad. Top with crumbled bacon. Serve immediately.