Iceberg salad with Roquefort dressing & bacon

• red onion↗1

  thinly sliced

• lemon↗juice 0.5

  juice 0.5

• rashers unsmoked streaky rindless bacon↗6
• iceberg lettuce↗1

  cored

• cherry tomatoes↗200g g

  halved

• cucumber↗1

  thinly sliced

• radishes↗100g g
• buttermilk↗100ml ml
• mayonnaise↗4 tbsp tbsp
• roquefort↗50g g

  or other blue cheese, crumbled

• white wine vinegar↗2 tbsp tbsp
• garlic clove↗1

  crushed

• chivessmall pack

  finely snipped

Step-by-step instructions

1. 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.

2. 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.