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Iceberg salad with Roquefort dressing & bacon

Iceberg salad with Roquefort dressing & bacon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving (6)
NutrientUnit
kcal208
fat16g
saturates5g
carbs6g
sugars5g
fibre2g
protein9g
salt1.5g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2015

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Overall rating

A star rating of 5 out of 5.2 ratings
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