Remove broken or wilted leaves from the lettuce head. Slice lettuce in half, directly through the core. Cut each half into half again directly through the core*, then once more to create 8 wedges.
Carefully run the wedges under cold water to wash, spreading the leaves. Gently shake or spin in the salad spinner and allow to drain to dry in the strainer or on a towel**.
Place 1 lettuce wedge onto each plate and drizzle each wedge with an equal amount of dressing.
Top each wedge with tomatoes, bacon crumbles, blue cheese and fresh parsley. Serve immediately.
Notes
*Cut lettuce directly through the core to help the wedges hold together better. **Alternately, wrap washed lettuce in a towel or paper towel, place into a bag and refrigerate for up to 24 hours.