1 head iceberg lettuce, cored, quartered, and chopped
1 romaine lettuce heart, cored and chopped
8 slices bacon, cooked and crumbled
2 cups cherry tomatoes, halved
1/4 cup fresh chives, chopped
FOR THE DRESSING:
1/2 cup buttermilk
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 cups blue cheese, crumbled and divided
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
Juice of 1 lemon
2 tablespoons fresh chives, chopped
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a large bowl, toss together iceberg lettuce, romaine lettuce, bacon, cherry tomatoes, and 1/4 cup chives.
To make the dressing, whisk together buttermilk, mayo, sour cream, 1/2 of the blue cheese, garlic powder, Worcestershire sauce, lemon juice, and 2 tablespoons chives in a medium bowl. Season to taste with salt and pepper.
Pour dressing over salad, toss to combine, and top with remaining blue cheese crumbles. Enjoy!
