Romaine lettuce with homemade dressing

Ingredients:

• 4 strips of bacon
• 0.5 tbsp. mayonnaise
• 1/4 cup sour cream
• 1/4 cup grated cheddar
• 3 tbsp. sour milk or kefir
• 1 tbsp chopped fresh parsley
• 2 tsp chopped fresh dill
• 0.5 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• White vinegar, for dressing
• 1 Romano heart, halved
• 1/4 cup chopped plum tomatoes

Preparation:

1. In a medium skillet over medium heat, fry the bacon strips until lightly crisp, 5–8 minutes. Drain on paper towels and set aside to cool.
2. In a medium bowl, combine the mayonnaise, sour cream, grated cheddar (reserve 2 tablespoons for serving), buttermilk, parsley, dill, garlic powder, pepper, and vinegar until smooth. Finely chop half the bacon and add to the bowl with the dressing. Coarsely chop the other half of the bacon and set aside for serving.
3. Divide the salad halves among plates and drizzle each with a generous dollop of dressing, then top with sliced ​​tomatoes and the remaining bacon.