Name: Iceberg salad with Roquefort dressing & bacon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
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; 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

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Iceberg salad with Roquefort dressing & bacon

Iceberg salad with Roquefort dressing & bacon

Jennifer Joyce

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (6)

kcal208
fat16g
saturates5g
carbs6g
sugars5g
fibre2g
protein9g
salt1.5g

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.

Recipe from Good Food magazine, July 2015

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A star rating of 5 out of 5.2 ratings

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