Iceberg Wedges With Bacon And Buttermilk Dressing - cooking recipe

Ingredients

4 large plum tomatoes, bottoms marked with an X
1/4 cup extra virgin olive oil
1 teaspoon finely chopped thyme
salt, to taste
fresh ground pepper, to taste
2 cups brioche bread, cut into 3/4-inch cubes
1/3 cup mayonnaise
1/4 cup creme fraiche or 1/4 cup sour cream
1/4 cup buttermilk
2 1/2 tablespoons fresh lemon juice (not that bottled stuff)
1 tablespoon chopped flat leaf parsley
1 1/2 teaspoons chopped mint
3 tablespoons snipped chives
1/2 lb thickly sliced bacon, cut into 2-by-1/2-inch pieces
2 medium iceberg lettuce, cut into 4 wedges each

Preparation

Preheat the oven to 275\u00b0F
Prepare a bowl of ice water.
In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds.
Using a slotted spoon, transfer the tomatoes to the ice water to cool.
Drain and peel the tomatoes, pat dry and halve crosswise.
Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil.
Sprinkle with the chopped thyme and season with salt and pepper.
Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken.
Transfer the tomatoes to a plate and let cool.
Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp.
Let the croutons cool.
In a small bowl, whisk the mayonnaise, creme fraiche and buttermilk until smooth.
Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper.
Refrigerate until chilled.
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes.
Transfer to paper towels to drain.
Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil.
Scatter the croutons and bacon on top.
Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.