ICEBERG SALAD WITH ROQUEFORT DRESSING & BACON

Iceberg salad with Roquefort dressing & bacon image

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

Provided by Jennifer Joyce

Time 30m

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 208 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium