Ingredients
- 4 rashers of smoked streaky bacon, finely chopped
- 2 little gems or 1 romaine lettuce heart, shredded
- 1 large carrot, grated
- 1 large or 2 small beetroots, grated
- ¼ white cabbage, finely shredded
- ¼ cucumber, diced
- 150 g sweetcorn
- 200 g cooked chicken, diced
Dressing
- 150 ml buttermilk (or 150 ml whole milk and 2 tsp lemon juice)
- 1 tbsp mayonnaise
- 1 tbsp soured cream or creme fraiche
- 1 tbsp finely chopped herbs
- 1 garlic clove
- ½ tsp mustard (optional)
- salt and black pepper
How to Make It
- Put the chopped bacon in a dry pan and fry until it’s all crisp and brown. Set aside.
- Arrange all the remaining salad ingredients in a serving dish. You can do this in a variety of ways – either combine them free-form, or layer them up in a bowl or a glass dish, starting with the lettuce at the bottom. Finish with the chicken, then sprinkle the bacon over the top.
- Now make the dressing. If you’re using milk and lemon juice, mix them together and leave to stand for 5 minutes until the mixture has thickened. Then whisk this, or the buttermilk, with the rest of dressing ingredients and season with salt and black pepper. Drizzle the dressing over the salad and serve immediately.
