Iceberg salad with Roquefort dressing & bacon

Iceberg salad with Roquefort dressing & bacon

By Jennifer Joyce
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Prep: 15 mins Cook: 15 mins

Easy

Serves 4 - 6
Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad

Nutrition and extra info

Nutrition: per serving (6)

  • kcal208
  • fat16g
  • saturates5g
  • carbs6g
  • sugars5g
  • fibre2g
  • protein9g
  • salt1.5g
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Ingredients

  • 1 red onion, thinly sliced
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 6 rashers unsmoked streaky rindless bacon
    Bacon

    Bacon

    bay-kon

    Bacon 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

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

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

  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.

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