1head icebergcut into wedges, core removed, some leaves separated
½pintcherry tomatoes halved
Crumbled blue cheesefor topping
Sliced fresh chivesfor topping
EVOOfor drizzling
Instructions
Add bacon to a cold pan. Turn heat to low and cook bacon slowly, until rendered and crisp. Drain from grease and set aside.
While bacon cooks, heat a cast iron skillet over high heat and add corn. Char on all sides. **
Cut corn off the cob, and set aside.
Next, prepare the dressing. Blend labne, buttermilk, mayo, mustard, lemon zest, lemon juice, garlic and dill until combined. Season with salt and pepper to taste. I like a hefty amount of pepper in this!
Arrange iceberg on a platter. Drizzle on some of the dressing. Top with desired amount of blue cheese. Add tomatoes, bacon, and charred corn all over the top. Add a bit more dressing if desired. ***
Top with more freshly ground black pepper, a drizzle of EVOO, and the fresh chives. YUM!
Video
Notes
*You can also use sour cream or full fat greek yogurt**You can also grill the corn!***Use as much dressing as you’d like. Serve any remaining on the side for extra topping!