Iceberg Salad with Fried Bacon, Tomato and Blue Cheese Recipe - ReCiPes
Stock Foto Iceberg salad with fried bacon, tomato and blue cheese

In this juicy summer salad, the crisp iceberg leaves are perfectly combined with pieces of fried bacon, sweet cherry tomatoes and spicy blue cheese, all in a delicious dressing of mayonnaise, ketchup, horseradish and Worcester sauce. The salad is light and hearty at the same time. Great for a snack in between main meals. Cut the iceberg lettuce leaves just before assembling the lettuce so that they remain crispy.

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Time: 20 minutes.
Complexity: easy
Servings: 4

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1 head of iceberg lettuce
  • 1 tbsp. mayonnaise
  • 1/4 Art. ketchup
  • 2 tbsp. l horseradish
  • 1 – 2 drops of Worcester sauce
  • 6 thick strips of smoked bacon, cut into pieces of 2 cm.
  • 6 cherry tomatoes, cut in half
  • 4 feathers of green onion, finely chopped
  • 0.5 tbsp. crumbled blue cheese
  • 1 tbsp. l chopped fresh parsley



Recipe preparation:

  1. Prepare a dressing:

    In a small bowl, mix mayonnaise, ketchup, horseradish, Worcester sauce and salt to taste until smooth.

  2. Fry the bacon in a skillet over medium heat until it becomes crispy, and transfer the slotted spoon to a plate covered with a paper towel to drain excess fat.
  3. Coarsely chop lettuce leaves and mix in a serving bowl with a little dressing. Put tomatoes and spring onions on top. Sprinkle salad with bacon and blue cheese, pepper to taste and sprinkle with parsley. Serve by placing a dressing next to it.

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