Browse All Recipes

Iceberg lettuce salad with bacon, pine nuts and buttermilk dressing

Australian Gourmet Traveller recipe for iceberg lettuce salad with bacon, pine nuts and buttermilk dressing.

By Emma Knowles & Lisa Featherby
  • Serves 8 - 10
  • 15 mins preparation
  • 35 mins cooking
Iceberg lettuce salad with bacon, pine nuts and buttermilk dressing
Iceberg lettuce salad with bacon, pine nuts and buttermilk dressing

Ingredients

  • 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

Method

Main
  • 1
    Preheat oven to 200C. Roast pine nuts on an oven tray, shaking occasionally, until light golden (5-7 minutes). Cool on tray, stirring occasionally.
  • 2
    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.
  • 3
    For buttermilk dressing, shake ingredients well in a sealed jar, season to taste and refrigerate until required.
  • 4
    To serve, arrange lettuce in a large bowl, drizzle with dressing, then scatter with bacon, pine nuts and herbs.