Baby gem salad wedges with Cashel blue cheese dressing and bacon

• Non-stick frying pan
• Large bowl
• Wire whisk

• 4 heads of baby gem lettuce, washed
• 300g streaky bacon, thinly sliced
• 2 tbsp of rapeseed oil
• Salt

For the blue cheese dressing

• 120g Cashel blue cheese
• 80ml buttermilk
• 80ml single cream
• 2 tbsp of lemon juice
• 2 tbsp of mayonnaise
• Freshly ground black pepper
• Salt

1. To make blue cheese dressing place in a large bowl mayonnaise, buttermilk, cream and lemon juice. Stir until combined. Add the Cashel blue cheese, salt, freshly ground black pepper and stir again until well combined. Pour blue cheese dressing into a small container and wrap in the cling film. Pop in the fridge till needed.
2. Put a non-stick frying pan on the medium-high heat until it is hot. Drizzle with rapeseed oil and cook streaky bacon until crispy. Set aside in the warm place.
3. Trim baby gem lettuce and cut into the wedges lengthways and divide among 4 plates. Drizzle with blue cheese dressing, on the top of each baby gem salad place crispy bacon and serve straight away.

Categories:
Gluten-Free Hassle-Free Salads

Tags:
Baby gem lettuce Buttermilk Cashel blue cheese cream Lemon juice Mayonnaise Streaky bacon

Seasons:
Autumn Spring Sumer