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Wedge salad with blue cheese, buttermilk dressing & crispy bacon
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Serves: 12 as a side dish
150g French blue cheese
Juice 1 lemon
95g pack sliced pancetta
2 tbsp olive oil
3 cloves garlic, left whole
2 small iceberg lettuces
25g pack chives, finely chopped
1. For the dressing, blitz the blue cheese together with the buttermilk and lemon juice using a stick blender until smooth.
2. In a frying pan, fry the pancetta until crisp. Remove from the pan and keep warm. Add the olive oil to the same pan and fry the breadcrumbs gently with the garlic cloves until crisp and golden. Remove the garlic cloves and crumble in the pancetta.
3. Cut each lettuce into 6 wedges, drizzle with the dressing and scatter over the breadcrumbs and the chopped chives. Serve as a side with the pulled pork rolls (recipe avaiable on waitrose.com).
Typical values per serving:
This recipe was first published in December 2014.