Iceberg Salad with Blue Cheese Dressing

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• STAFF-FAVORITE

Ingredients

1. 3 cups 1-inch-cubed crusty white bread
2. 1/2 cup plus 1 tablespoon vegetable oil
3. 3/4 pound sliced bacon
4. 1 garlic clove, crushed
5. Salt
6. 2 tablespoons mayonnaise
7. 3 tablespoons buttermilk
8. 1 1/2 tablespoons red wine vinegar
9. 1 teaspoon Dijon mustard
10. Cayenne pepper
11. 1/4 pound blue cheese, preferably Maytag, crumbled (3/4 cup)
12. 1 head iceberg lettuce, cut into 1-inch pieces
13. 1/2 small red onion, thinly sliced
14. 1 celery rib, thinly sliced

1. Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp.
2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
3. In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, buttermilk, vinegar and mustard. Gradually whisk in the remaining 1/2 cup of vegetable oil and season with salt and cayenne. Stir in the blue cheese.
4. In a large bowl, toss the lettuce, onion, celery, bacon and croutons with the dressing and serve right away.