LOADED WEDGE SALAD

INGREDIENTS

150g smoked lardons or bacon chopped
3 tbsp olive oil
100g crusty bread, roughly torn
4 baby gem lettuces
8 radishes, thinly sliced

For the lemon dressing:

6 tbsp mayonnaise
100ml buttermilk
1 small garlic clove, crushed
Good squeeze lemon
2 tbsp chopped fresh chives

METHOD

1. Heat a large, non-stick frying pan until hot, add the lardons and cook for 3-4 minutes until crisp. Remove with a slotted spoon and set aside. Wipe out the pan with a piece of kitchen roll, add the olive oil and bread and gently cook until crisp and golden. Set to one side.

2. Combine the dressing ingredients, season well and set aside. Cut the lettuces in half and arrange on a serving platter. Scatter with the radishes and drizzle with the dressing. Scatter with the lardons and croutons, drizzle over the dressing and serve.