Lettuce wedge and candied bacon salad with green goddess dressing
Serves: 12
Prep time: 10 minsTotal time: 
Recipe photograph by Karen Thomas.
Lettuce wedge and candied bacon salad with green goddess dressing
Recipe by Lorna Wing
Serves: 12
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
220Kcal
Fat
20gr
Saturates
5gr
Carbs
3gr
Sugars
2gr
Fibre
0gr
Protein
6gr
Salt
1gr
Lorna Wing
The original pioneer of luxury glam party food in the UK, Lorna is now a food consultant and writer whose delicious food never fails to impress. Her sachertorte wedding cake recipe, featured in the magazine in 2000, is our second most popular recipe ever.
See more of Lorna Wing’s recipes
Lorna Wing
The original pioneer of luxury glam party food in the UK, Lorna is now a food consultant and writer whose delicious food never fails to impress. Her sachertorte wedding cake recipe, featured in the magazine in 2000, is our second most popular recipe ever.
See more of Lorna Wing’s recipes
Ingredients
- 225g mayonnaise
- 75ml buttermilk
- 2 x 28g packs flat-leaf parsley, leaves only
- 1 x 28g pack basil, leaves only
- 4 anchovy fillets (optional)
- 1 x 220g pack Taste the Difference dry cure outdoor bred smoked streaky bacon
- 3 tbsp maple syrup
- 6 Little Gem lettuces, trimmed
- 60g parmesan, cut into shavings
Step by step
Get ahead
Make the dressing the day before; chill. Cook the candied bacon 2 hours ahead; cool and store in an airtight container (not in the fridge) until ready to serve.
- For the dressing, blend the mayonnaise, buttermilk, parsley, basil and anchovies, if using, in a food processor at high speed until smooth. Season.
- Set a large nonstick frying pan over a moderate heat and cook the bacon for 2-3 minutes on each side until golden, then remove from the pan. Drain off the fat and wipe the pan clean with kitchen paper. Set the pan over a lowish heat, add the maple syrup and return the bacon to the pan, turning to coat. Fry for 2-4 minutes or until the bacon becomes rich brown and nicely caramelised. Transfer to a plate and leave to cool completely and crisp up.
-
Slice the lettuces into wedges and arrange on a serving dish. Crumble the candied bacon. Spoon the dressing over the lettuce, and scatter with the bacon and parmesan.TipChopped candied bacon is also a delicious nibble to serve with cocktails.
