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Smoked bacon & artichoke salad
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With a nod to the classic Caesar, this luxurious salad packs in even more flavour. Crisp lardons, Stilton and artichoke hearts replace the anchovies and croutons, while the creamy dressing is lightened with buttermilk
200g smoked bacon lardons
1 small clove garlic, crushed
1½ tsp Dijon mustard
2 tbsp mayonnaise
2 tbsp buttermilk
280g jar artichokes in oil
1½ tbsp lemon juice
½ x 25g pack chives, finely chopped or snipped
2 romaine lettuce hearts, separated into leaves and halved widthways
100g Stilton, crumbled (optional)
1. Put the bacon in a dry, cold frying pan and set over a medium heat. Stir occasionally as the bacon begins to sizzle and release its fat. Cook for 8-12 minutes, until crisp and golden. Transfer to a plate and dab with kitchen paper.
2. Meanwhile, to make the dressing, whisk the garlic, mustard, mayonnaise and buttermilk together. Gradually whisk in 3 tbsp oil from the artichoke jar to make a creamy dressing. Fold in the lemon juice and ½ the chives; season.
3. To serve, divide the lettuce between plates and top with the crisp bacon, drained artichoke hearts and Stilton, if using. Spoon the dressing over and scatter with the remaining chives.
Typical values per serving:
This recipe was first published in July 2021.