Iceberg Wedges with Blue Cheese Dressing
Photography Aaron McLean.
I’ve always loved a crisp juicy iceberg lettuce and it’s the perfect salad leaf for this robust blue cheese dressing. Serve as is, or top with a spoonful of the moreish crispy bacon and chickpea crumbs.
INGREDIENTS
firm iceberg lettuce
Dressing
¼ cup sour cream
¼ cup thick plain yoghurt
¼ cup mayonnaise
1 small clove garlic, crushed
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
few drops Tabasco to taste
2 tablespoons finely chopped flat-leaf parsley
70 grams soft blue cheese, crumbled
sea salt and freshly ground pepper
Crispy Bacon and Chickpea Crumbs
150 grams streaky bacon, finely sliced
1 tablespoon olive oil
1 cup cooked chickpeas (I used tinned)
2 tablespoons finely chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Cut the lettuce into thick wedges through the root end.
Dressing: Whisk all the ingredients, except the blue cheese, together in a bowl. Season and stir in the cheese. If you want a smooth dressing, place everything in a food processor and process until smooth.
Crumb: Heat the oil in a sauté pan and cook the bacon until golden and crispy, stirring frequently once it starts to brown. Remove with a slotted spoon and drain on paper towels. Do not wash the pan.
Add the chickpeas to the hot bacon fat in the pan and crush roughly with a fork or wooden spoon, but don’t mash to a paste. Cook over a high heat, turning frequently until they are a good golden colour and look quite dry and crumbly. Add the parsley and cook for about 30 seconds until crisp. Return the bacon to the pan and toss together. Season with a little salt and a good grind of pepper.
Tip onto paper towels and spread out to cool.
To serve: Place the wedges on a platter and spoon over some of the dressing. Top with a sprinkle of the crumbs and serve immediately. Serve the remaining dressing and crumbs separately. Serves 6–8
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