Classic Wedge Salad

Lay 120 g bacon in a skillet without overlapping and cook over medium-low heat for 8 to 10 minutes. Let the fat render gradually; once the edges are crisp, move the bacon to paper towels, cool it completely, and crumble it into small pieces. Take half of the 60 g blue cheese and mash it finely. Mix it with 1/2 cup sour cream, 2 tablespoons mayonnaise, and 1 teaspoon lemon juice, leaving a few small cheese pieces rather than blending the dressing perfectly smooth. Cut 1 head of iceberg lettuce into 4 wedges while keeping part of the core attached to each section so the stacked leaves do not fall apart. Rinse the wedges in cold water and shake out the moisture trapped between the cut layers. Careful drying prevents water from thinning the creamy dressing on the plate. Halve 120 g cherry tomatoes, slice enough chives for 1 tablespoon, and keep the bacon cool until assembly. Place each wedge with its cut faces visible and spoon the dressing slowly over the top so some runs between the leaves. Add the bacon, tomatoes, remaining blue cheese, and chives evenly. Dress the wedges only when they are ready to be served, since an early coating softens the lettuce. If the blue cheese tastes too assertive, reduce its amount and replace part of it with Parmesan while keeping the same basic method.