Wedge Salad with Blue Cheese & Bacon

Ingredients

• 1 head iceberg lettuce, chilled
• 6 rashers streaky bacon
• 100g mayonnaise
• 60ml buttermilk
• 80g blue cheese, crumbled, plus extra to serve
• 1 tbsp white wine vinegar
• 1 small garlic clove, minced
• Salt and black pepper
• 150g cherry tomatoes, halved
• 2 tbsp chopped chives

Before you cook

• Cook the bacon rashers in a dry pan over medium heat for 6 minutes, turning once, until crisp.
• Drain the bacon on paper towel and let it cool, then crumble it into small pieces.
• Halve the cherry tomatoes.
• Chop the chives.
• Cut the iceberg lettuce into 4 even wedges through the core, leaving the core intact to hold each wedge together.

Steps

1. Whisk the mayonnaise and buttermilk together in a bowl until smooth.
2. Fold in the crumbled blue cheese, mashing about half of it into the dressing with a fork.
3. Stir in the white wine vinegar and minced garlic.
4. Season the dressing with salt and black pepper to taste.
5. Place each lettuce wedge on a plate, cut side up.
6. Spoon the blue cheese dressing generously over each wedge.
7. Scatter the crumbled bacon over each wedge.
8. Scatter the halved cherry tomatoes and extra blue cheese crumbles over the top.
9. Finish with the chopped chives and a final crack of black pepper.