Ingredients :

• The lettuce — Romaine or iceberg — nothing soft that will collapse under the weight of the other layers. It needs to hold its ground. Cut it into thin strips rather than large chunks: it creates a more even base and the dressing clings better to the sides.
• The sour cream + mayo dressing — The combination that holds it all together. Thick sour cream brings a slight acidity, while mayo provides richness and structure. Use quality mayo, the kind you put in your sandwiches. Use a 50/50 ratio, adjusted to your taste. Season well — salt, pepper, a squeeze of lemon — and taste before spreading.
• The cheddar — Preferably grated at home. Pre-shredded bagged cheddar is coated in anti-caking starch which changes its texture when in contact with the dressing. A sharp (mature) cheddar brings much more character than a mild one — it anchors the flavor of the salad.
• The turkey bacon — The substitution that doesn’t disappoint, provided you cook it all the way. Not just golden, but dark reddish-brown at the edges, almost brittle to the touch. That’s where the smoky flavor concentrates.