Instructions
- Remove a 1 or 2 of the outer leaves on the lettuce so the head is tight and the remaining leaves are bright green and not bruised or brown.
- Carefully slice off the bottom of the stem as close to the head as possible.
- Slice the head in half, then cut each half in half again, so you end up with 4 pieces. (you can cut smaller wedges, but you get the idea.)
- Place a lettuce wedge on each serving plate and add a few tomatoes, some shallots, a few bacon crisps and a drizzle of your Buttermilk Ranch Dressing.
