Adapted from the Wine Spectator

2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk (not lowfat)
Juice of 1/2 a lemon
1 clove of garlic, crushed
3 ounces blue cheese, crumbled
Kosher or sea salt

Place the sour cream, mayonnaise, buttermilk, lemon juice, crushed garlic in the bowl of a food processor.  Add the blue cheese last.  Pulse until combined, making sure to keep the mixture slightly chunky.  (Alternatively, stir the ingredients in a bowl with a wooden spoon or whisk.)  Season with kosher or sea salt, pulsing or stirring gently to maintain the texture.  The consistency should be thick but pourable.  Stir in more buttermilk if the dressing is too thick.

Spoon the dressing into a pouring vessel and refrigerate for one hour or up to three days.  Remove 30 minutes before serving.

Slice one head of iceberg lettuce into four wedges and dollop dressing over top.  Sprinkle with crispy, fried bacon and freshly ground pepper.

-Recipe courtesy of Cathy Pollak

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