Steakhouse Iceberg Salad | Cruise Scoop

Ingredients

• 4 thick slices French or Italian bread, cut into cubes
• 1 Tbsp (15 g) unsalted butter, melted
• 1 Tbsp (15 ml) olive oil
• 1 C (250 g) blue cheese, crumbled
• 1 Tbsp (17 ml) sherry vinegar
• 2 Tbsp (25 g) mayonnaise
• ¾ C (175 ml) buttermilk
• ⅛ tsp (0.5 g) cracked black peppercorns
• ½ tsp (1.5 g) garlic, chopped
• Salt and pepper to taste
• ½ C (50 g) heirloom multicolor cherry tomatoes, cut in half
• 1¼ lb (600 g) iceberg lettuce, root removed and cut into 10 small wedges
• 5 slices bacon, cooked
• ½ C (100 g) red onion, very thinly sliced
• ⅓ C (50 g) Roquefort, crumbled
• 5 sprigs chervil