Dressing 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon Worcestershire sauce 1 tablespoon balsamic vinegar 4 ounces crumbled blue cheese, e.g., Stilton or Gorgonzola 2 tablespoons minced chives Kosher or sea salt and freshly ground black pepper
Salad 2 heads iceberg lettuce; halved and rinsed under cold running water, drained well 2 hard cooked eggs, peeled and chopped 1/2 cup crisp bacon, about 4 strips 1/2 medium red onion, thinly sliced 2 tablespoons chopped fresh Italian parsley 1/3 cup California raisins
Dressing: In a mixing bowl, gently combine the mayonnaise, sour cream, Worcestershire, vinegar, blue cheese and chives. Don’t over mix. The dressing should have a chunky consistency.
Salad: Remove cores from the lettuce with a sharp knife and discard. Pull out a few of the inner leaves from each half-head to form a shallow bowl. (Reserve leaves that were removed for another use.) Arrange halves on 4 individual salad plates.
Divide the blue cheese dressing among the 4 lettuce halves. Toss remaining salad ingredients together in a small bowl divide and spoon the mixture equally onto the dressed salads.
Nutrition Facts (per serving) Calories 500 (73% from fat); Total Fat 42g (sat 14g, mono 11g, poly 13g); Cholesterol 170mg; Protein 16g; Carbohydrates 20g; Fiber 5g; Iron 3mg; Sodium 730mg; Calcium 235mg;