1head iceberg lettucequartered cored and thinly sliced crosswise
6strips crisp-cooked baconcrumbled
Instructions
Place the shallot and onion into a good processor and process until very finely chopped, basically pureed. Add the yogurt, buttermilk, lemon juice, vinegar and mustard, and process until smooth.
Place the slivered lettuce into a bowl, arranging it attractively. Drizzle over the dressing, and sprinkle on the bacon.
Notes
You can easily make all of the components ahead of time. Bacon can be fried up and crumbled a few days ahead (and then hidden in the back of the fridge somewhere or you may just have an iceberg salad with buttermilk dressing—at least that’s what would happen in my house. The dressing can also be made a few days ahead, ad you could sliver up the lettuce 2 several days ahead as well. Just make sure to keep everything well sealed in the fridge.