Start the dressing by zesting and juicing half a lemon. Finely chop the parsley and mince the shallot. In a small bowl, mix the Clam-O-Naise, sour cream, lemon juice, lemon zest, finely chopped parsley, minced shallot, and sherry vinegar. Season to taste with salt and a generous amount of freshly-cracked black pepper (around 10 turns, or 1 ½ teaspoons). Tip: You can make this dressing the day before if you pack it airtight in the fridge.
Slice the cherry tomatoes into half-inch pieces (depending on the size of your tomatoes, this might be quarters or halves). Set them aside.
Cook the bacon on medium heat until most of the fat is rendered. Rest the slices on paper towels until they’re crispy. Give them a rough chop.
To assemble the salad, first cut the iceberg lettuce into four equal wedges along the core. Remove any damaged outer leaves and slice out the remaining stem. Place upright on a plate, so that the outer leaves are on the bottom (touching the plate). Generously spoon the dressing over the lettuce and top the wedge with a small handful of tomato pieces and a lot of chopped bacon!