Salad

• 6 slices bacon, diced
• 1 small head iceberg lettuce, cored and cut into 4 to 6 wedges
• Blue Cheese Dressing (recipe follows)
• 1 1/2 cups homemade croutons
• 2 medium ripe tomatoes, seeded and diced
• 1/2 small red onion, minced
• 1 tablespoon chopped chives
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh basil

Blue Cheese Dressing

• 1/3 cup mayonnaise
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon cider vinegar
• 2 teaspoons Dijon mustard
• 3 ounces blue cheese, crumbled
• 1 shallot, minced
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper

Make the dressing: Whisk together the mayonnaise, buttermilk, sour cream, vinegar and mustard in a small bowl. Stir in the cheese, shallot and garlic. Season to taste with salt and pepper. Refrigerate any unused dressing in a sealed container.

Heat a medium skillet over medium-high heat. Add the pancetta and cook for 8 to 10 minutes until crisp. Transfer to a paper towel-lined plate with a slotted spoon.

Arrange the lettuce wedges on serving plates. Spoon equal amounts of the dressing over each wedge. Sprinkle equal amounts of the croutons, tomatoes, onion, chives, parsley and basil over the top. Serve immediately.