Iceberg salad with Roquefort dressing & bacon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 1 red onion, thinly sliced
- juice 0.5 lemon
- 6 rashers unsmoked streaky rindless bacon
- 1 iceberg lettuce, cored
- 200g cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 100g radishes
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
Method
- 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.
