Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the iceberg lettuce in half, and then into quarters. Remove the core, and keep the wedges together.

Cut tomatoes into halves. Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the red onion.

Measure out the salad ingredients, the sour cream, mayonnaise, buttermilk, red wine vinegar, worcestershire, blue cheese and garlic clove. Finely mince the garlic with a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp or chef’s knife.

Preheat a medium sized frying pan over medium heat. Cook the bacon until crispy, and remove from the pan to cool. When cooled, chop into small pieces.

To make the dressing, whisk together the sour cream, mayonnaise, buttermilk, red wine vinegar, Worcestershire, about half of the blue cheese, garlic, pepper and salt to taste.

To plate the salad, place a wedge of iceberg on each plate. Put a good amount of dressing on each of the wedges of salad, and sprinkle with cherry tomatoes, red onion, bacon, and the rest of the blue cheese.