Iceberg Lettuce Salad with bacon, pine nuts and buttermilk dressing
Ingredients
80gm toasted pine nuts
12 thin rashers of belly bacon
2 iceberg lettuces, cut into wedges
1 cup firmly packed fresh torn herbs - chives, dill, parsley
Buttermilk Dressing:
160ml buttermilk
50ml lemon juice
50 ml mild olive oil
2 heaped tbspns finely grated Parmigiano-Reggiano
2 tsp Dijon mustard
Instructions
Preheat oven to 200C (400F). 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.
For buttermilk dressing, shake ingredients well in a sealed jar, season to taste and refrigerate until required.
To serve, arrange lettuce in a large bowl, drizzle with dressing, then scatter with bacon, pine nuts and herbs.
Recipe by Hotly Spiced at http://hotlyspiced.com/iceberg-lettuce-salad-and-turkey-time/