|Wedge Salad with blue cheese dressing|
- 2 x iceberg lettuce
- 8 rashers of smoked bacon
- Handful of cherry tomatoes, halved
- Large handful of grated cheese
- 100g buttermilk
- 4-5 tbsp sour cream
- Handful of chives finely diced
- Glug of extra virgin olive oil
- Juice of 1/2 a lemon
- Salt and pepper to taste
- 250g crumbled blue cheese
Place the bacon on a baking tray and cook under the grill for around 10 minutes or so, once done set aside and leave to cool.
To make the dressing, place the buttermilk and sour cream into a bowl, along with the chives, olive oil, lemon juice, salt and pepper and the crumbled blue cheese, stir well and place into the fridge until ready to serve.
Slice the end off each lettuce, removing the stalk end, remove the outer leaves and then quarter each lettuce and place onto a large platter. Cut the bacon into small chunks and sprinkle over the lettuce along with the grated cheese. Scatter the halved cherry tomatoes around the platter and drizzle the dressing over the top of everything and enjoy!