Iceberg lettuce salad with bacon, pine nuts and buttermilk dressing

AT A GLANCE

  • Serves 8 - 10 people

If you're transporting this salad, keep all your ingredients separate, then layer them on a platter when you're ready to serve.

  • 80 gm pine nuts
  • 12 thin rashers of belly bacon
  • 2 iceberg lettuces, cut into wedges
  • 1 cup (firmly packed) mixed torn herbs, such as chopped chives, dill sprigs and flat-leaf parsley
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  • Buttermilk dressing
  • 160 ml buttermilk
  • 50 ml lemon juice
  • 50 ml mild-flavoured extra-virgin olive oil
  • 2 heaped tbsp finely grated Parmigiano-Reggiano
  • 2 tsp Dijon mustard
01   Preheat oven to 200C. Roast pine nuts on an oven tray, shaking occasionally, until light golden (5-7 minutes). Cool on tray, stirring occasionally.
02   Roast bacon on a tray lined with baking paper, turning occasionally, until crisp and golden (about 20 minutes). Set aside to cool, then break into shards and set aside.
03   For buttermilk dressing, shake ingredients well in a sealed jar, season to taste and refrigerate until required.
04   To serve, arrange lettuce in a large bowl, drizzle with dressing, then scatter with bacon, pine nuts and herbs.
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