Iceberg Wedges with Bacon and Buttermilk Dressing

• total time: 3 hours 40 minutes

Ingredients

4 large plum tomatoes (bottoms marked with an X)

¼ cup extra-virgin olive oil

1 teaspoon finely chopped thyme

Salt and freshly ground pepper

2 ounces brioche (cut into 3/4-inch cubes; cups)

⅓ cup mayonnaise

¼ cup crème fraîche or sour cream

¼ cup buttermilk

2 ½ tablespoon fresh lemon juice

1 tablespoon chopped flat-leaf parsley

1 ½ teaspoons chopped mint

3 tablespoons snipped chives

½ pound thickly sliced bacon (cut into 2-by-1/2-inch pieces)

2 medium heads of iceberg lettuce (cut into 4 wedges each)

Directions

Preheat the oven to 275°. Prepare a bowl of ice water. In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Drain and peel the tomatoes, pat dry and halve crosswise.

Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the chopped thyme and season with salt and pepper. Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken. Transfer the tomatoes to a plate and let cool.

Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp. Let the croutons cool.

In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth. Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper. Refrigerate until chilled.

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes. Transfer to paper towels to drain.

Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil. Scatter the croutons and bacon on top. Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.