For the dressing

  • 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


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2015

Goes well with


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