Iceberg Wedge Salad with Creamy Buttermilk Dressing

Directions

1. 1
   Whisk together buttermilk, mayonaisse, shallots, chives, lemon juice, celery salt, and a little salt and pepper in a small bowl. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.
2. 2
   Cut lettuce lengthwise into quarters.
3. 3
   Transfer a wedge to each of 4 plates.
4. 4
   Drizzle each wedge with some dressing, and garnish with tomatoes and additional cracked black pepper.