I made this salad last night and I can’t stop thinking about how delicious it was. The crisp, cold iceberg lettuce, with the creamy blue cheese dressing and the saltiness of the pancetta… yum!

I think what makes it great is that the lettuce should be super crisp and super cold. It makes all the difference.

This salad serves 2.

INGREDIENTS
1 head iceberg lettuce
1 tomato, small diced
4 pieces of pancetta, fried
salt and fresh ground black pepper, to taste

For Dressing:
1/2 cup blue cheese
1/3 cup mayonnaise
1/3 cup milk
4 squirts of Worcestershire Sauce
juice of 1/2 lemon, add some of the zest, too!
a little salt, and lots of fresh ground pepper

METHOD
Put 2 salad bowls or plates into the fridge to chill.
Make your salad dressing by placing the blue cheese, mayonnaise, milk, Worcestershire Sauce, lemon and lemon zest into a medium bowl or your food processor (if you don’t have a hand-held emulsion blender).
Incorporate ingredients, I like to leave mine with some pieces of blue cheese.
Place dressing in the fridge to keep cold.
Fry 4 pieces of pancetta and place on a paper towel to crisp.
Dice the tomato.
Plate the salads by placing the lettuce on the plate in whatever shape you’d like. You can do a wedge, or a thick slice across, or 4 or 5 big leaves in a bowl shape like I have pictured above.
Top lettuce with the blue cheese dressing.
Sprinkle the tomatoes over the top.
Crumble the pancetta over the salad.
Fresh ground pepper on top.
Enjoy!!