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

  • Prep:15 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 208
  • fat 16g
  • saturates 5g
  • carbs 6g
  • sugars 5g
  • fibre 2g
  • protein 9g
  • salt 1.5g


  • 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


  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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