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

Iceberg salad with Roquefort dressing & bacon

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

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.