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Iceberg lettuce salad with bacon, pine nuts and buttermilk dressing

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

You'll need

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   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.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2014

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