Wedge Bacon Salad

Ingredients

Buttermilk Dressing 1/2 cup avocado oil mayonnaise 1/3 cup whole buttermilk 1/4 cup sour cream 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon thinly sliced fresh chives 1/2 teaspoon Dijon mustard 1/4 teaspoon table salt 1/4 teaspoon black pepper 1 clove garlic, grated Shiitake “Bacon” Bits 2 ounces shiitake mushrooms, thinly sliced (1 cup) 1 1/2 teaspoons olive oil 1/8 teaspoon table salt Salad 2 6-oz. heads romaine lettuce, halved lengthwise 2 plum tomatoes, diced (1 cup) 1 ounce blue cheese, crumbled

Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour.

Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms.

Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week.