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In a medium skillet, fry the bacon slices until
slightly crisp. Drain on paper towels and set aside
to cool.
In a large bowl, combine the mayonnaise, buttermilk,
sour cream and garlic. Add the vinegar,
Worcestershire, salt, pepper and cayenne and whisk
until the mixture is totally smooth.
Chop up the bacon into pieces. Cut the iceberg in
half right through the middle, then cut the halves
into wedges.
Spoon a good amount of the dressing over each wedge
so that it drips down the sides, then sprinkle on the
cheese and bacon.
Variations on this salad- Add 1/3 cup crumbled blue
cheese to the dressing for a nice tang; use grated
pepper-jack cheese instead of Cheddar for a little
kick; or sprinkle 2 tablespoons finely diced red
onions over the salad for added flavor.
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