Directions

1. Place four plates in the fridge to chill.

2. In a medium bowl mix the milk and vinegar. Let sit for 5 minutes then stir well. Add crumbled blue cheese and mash with a fork until well combined. Add the remaining ingredients, stir well, then adjust seasoning to your tastes. Will keep for at least a week in the refrigerator. This is the same dressing I use for my crispy wings.

3. Using a sharp knife slice the lettuce into quarters.

4. Plate the lettuces, top with dressing and the other ingredients, dividing everything evenly (though I always find there are people who want a bit more bacon and/or blue cheese). Finish with a generous quantity of ground pepper.

5. You can also serve this as a chopped salad if you like, in this case core the iceberg and cut the leaves into strips or squares. Serve in shallow bowls.

6. This salad is perfect alongside a grilled ribeye. I like to mix three parts Le Poivre with one part ground fennel and use that and smoked salt to season my steaks when I want to spice them up. You can even grill the lettuce if you like for a fun flavor (iceberg stands up very well to quick heat), just brush the wedges with olive oil and cook each cut side for a minute or two over a hot flame.