Iceberg Wedges With Bacon And Buttermilk Dressing

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4 large plum tomatoes, bottoms marked with an X

1/4 cup extra-virgin olive oil

1 teaspoon finely chopped thyme

Salt and freshly ground pepper

2 ounces brioche, cut into 3/4-inch cubes (2 cups)

1/3 cup mayonnaise

1/4 cup crème fraîche or sour cream

1/4 cup buttermilk

2 1/2 tablespoons fresh lemon juice

1 tablespoon chopped flat-leaf parsley

1 1/2 teaspoons chopped mint

3 tablespoons snipped chives

1/2 pound thickly sliced bacon, cut into 2-by-1/2-inch pieces

2 medium heads of iceberg lettuce, cut into 4 wedges each

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