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Slice one head of iceberg lettuce into four wedges and dollop dressing over top. Sprinkle with crispy, fried bacon and freshly ground pepper.
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk (not lowfat)
Juice of 1/2 a lemon
1 clove of garlic, crushed
3 ounces blue cheese, crumbled
Kosher or sea salt
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1st Keep
 DAPHNE
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