Iceberg With Smoked-Bacon-and-Buttermilk Dressing

Adapted from Robert Carter, Peninsula Grill. This is from the NYTimes and I really liked the buttermilk herb dressing. It keeps for a while as well.
2 heads iceberg lettuce
8 ripe Roma tomatoes, sliced thin
2 cups buttermilk herb dressing (see recipe)
12 slices smoked bacon, diced into 1/2-inch pieces (about 2 cups) and fried.

Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates. Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with 1/4 cup dressing. Sprinkle bacon over each wedge. Serve immediately.

Buttermilk Herb Dressing
1 1/2 cups sour cream
1 cup buttermilk
1/2 cup Hellmann's mayonnaise
1/2 cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper.

Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.