Step 1

In a medium bowl, use a fork or whisk to smash the blue cheese. Add the mayonnaise and sour cream and whisk together until relatively smooth. Whisk in the 1½ tablespoons lemon juice and 2 tablespoons buttermilk. If you prefer dressing a bit looser, add the remaining tablespoon of buttermilk (I personally like how the thicker version clings to the lettuce). Whisk in the garlic, lemon zest, and black pepper. Season with salt to taste and transfer to the refrigerator while you prep everything else.

Step 2

If using, place the bacon in a cold cast-iron or nonstick skillet. Turn the heat to medium and cook the bacon pieces until crisp, stirring occasionally, 6 to 8 minutes. Remove from heat. Use a slotted spoon to transfer the bacon pieces to a paper-towel-lined plate. Once cooled, crumble the pieces more if you’d like, or just leave them as is. (Strain any cooled rendered bacon fat from the skillet into an airtight container and store in the refrigerator for up to 3 months.)

Step 3

Slice both heads of the iceberg through the core into quarters. Transfer to a large serving platter. Drizzle each wedge with the tablespoon of lemon juice and season with salt and pepper.

Step 4

Drizzle a generous spoonful of dressing over each wedge. Scatter tomatoes and bacon bits, if using, over each wedge.

Step 5

Serve topped with chives, more black pepper, flaky salt, and the remaining dressing on the side.