Iceberg salad with Roquefort dressing and bacon

Iceberg salad with Roquefort dressing and bacon

Iceberg salad with Roquefort dressing & bacon

Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad

  • Serves 6
  • Easy

Nutrition per serving

  • Calories 208
  • Carbohydrates 6
  • Saturated Fat 5
  • Sugar 5
  • Protein 9
  • Fat 16
  • Fiber 2
  • Salt 1.5

Ingredients

  • 1 red onion, thinly sliced

  • juice ½ lemon

  • 6 rashers unsmoked streaky rindless bacon

  • 1 iceberg lettuce, cored

  • 200g cherry tomatoes, halved

  • 1 cucumber, thinly sliced

  • 100g radishes

  • 100ml buttermilk

  • 4 tbsp mayonnaise

  • 50g Roquefort or other blue cheese, crumbled

  • 2 tbsp white wine vinegar

  • 1 garlic clove, crushed

  • small pack chives, finely snipped

Method

  1. Mix the red onion and lemon juice together in a small bowl, cover and set aside. Cook the bacon in a dry frying pan over a medium heat for 10-15 mins, turning halfway, until very crisp. Drain on kitchen paper, then crumble into tiny pieces and set aside.

  2. To make the dressing, put all the ingredients in a bowl, season and whisk until well combined. Cut the lettuce into chunky pieces and place on a platter or in a bowl with the tomatoes, cucumber, radishes and onion. Just before serving, pour the dressing over and sprinkle with the bacon.