Iceberg salad with Roquefort dressing & bacon
Contains pork – recipe is for non-Muslims only
Top crunchy lettuce with crumbled bacon and a buttermilk and blue cheese dressing for a creamy, salty, sensational side salad
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Prep:15 mins
Cook:15 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 208
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fat 16g
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saturates 5g
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carbs 6g
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sugars 5g
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fibre 2g
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protein 9g
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salt 1.5g
Ingredients
- 1 red onion, thinly sliced
- juice ½ lemon
- 6 rashers unsmoked streaky rindless bacon
- 1 iceberg lettuce, cored
- 200g cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 100g radishes
- 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
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.
