Nutrition and extra info
Nutrition: per serving (6)
- kcal208
- fat16g
- saturates5g
- carbs6g
- sugars5g
- fibre2g
- protein9g
- salt1.5g
Ingredients
- 1 red onion, thinly sliced
- juice ½ lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 6 rashers unsmoked streaky rindless bacon
Bacon
bay-konBacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 1 iceberg lettuce, cored
- 200g cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 100g radishes
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
For the dressing
- 100ml buttermilk
Buttermilk
buh-ter-mill-kThere are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 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
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.
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.
Comments, questions and tips