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Iceberg lettuce salad with bacon, croutons & blue cheese dressing


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Even up and cut the bacon and sourdough into uniform cubes. Then spray all over with oil and cook in the oven until crisp, tossing every now and again. 
  • Mash and mix together the blue cheese, mayonnaise, crème fraiche, lemon juice, buttermilk, ground pepper and chives. Taste for seasoning. 
  • Core and clean the lettuce. Cut into 3-4 slices and arrange on a platter. Then scatter the bacon and croutons on top and sprinkle with the dressing. 
  • Serve as an accompaniment to a simple meat dish or even as a starter.


  • 1 x 3 cm thick piece of bacon
  • 3-4 slices sourdough bread
  • olive oil spray
  • 200 gm blue cheese, crumbled
  • 1 cup mayonnaise
  • ½ cup crème fraiche (or sour cream)
  • juice of ½ lemon
  • ¼-½ cup buttermilk
  • freshly ground pepper
  • 2 tbsp snipped chives
  • 2-3 heads small iceberg lettuce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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