Chopped Iceberg Wedge Salad (The Mermaid Oyster Bar) - cooking recipe

Ingredients

1/2 cup mayonnaise (OK to sub light)
2 tablespoons ketchup
1 tablespoon horseradish
1 dash Worcestershire sauce
kosher salt (I use seasoning salt or old bay seasoning)
6 thick strips smoked bacon, cut into 1 inch pieces
1 head iceberg lettuce
5 cherry tomatoes, halved
4 scallions, thinly sliced
1/2 cup crumbled blue cheese
fresh ground pepper
1 tablespoon chopped fresh parsley

Preparation

Make the dressing by whisking the mayo, ketchup, horseradish, Worcestershire sauce and salt to taste in a small bowl to smooth.
Cook the bacon in a skillet over medium heat until crisp, then transfer with a slotted spoon to a paper towel lined plate to drain.
Roughly chop the lettuce, then toss with some of the dressing in a serving bowl. Top with the tomatoes and scallions.
Scatter the bacon and cheese over the salad; season with pepper and sprinkle with the parsley.
Serve with more dressing on the side.