Lettuce wedge and candied bacon salad with green goddess dressing
Serves 12 | prep 10 mins | total time
Lettuce wedge and candied bacon salad with green goddess dressing
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Serves 12 | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
220Kcal
Fat
20gr
Saturates
5gr
Carbs
3gr
Sugars
2gr
Fibre
0gr
Protein
6gr
Salt
1gr
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.
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Tip Chopped candied bacon is also a delicious nibble to serve with cocktails.
