Wedge salad

Step 1

Preheat the oven to 220C/200C Fan/Gas

Step 2

For the bacon bits, heat the oil in a large frying pan and fry the bacon until crisp and brown. Do this quite slowly over a low–medium heat so the bacon does not burn. Transfer to kitchen paper to drain and cool slightly. Chop the bacon as finely as possible and spread out on a baking tray. Cook in the oven for 5 minutes to help the bacon dry out. Remove and leave to cool.

Step 3

For the salad, put the red onion in a small bowl and sprinkle with plenty of salt. Add the cider vinegar and a tablespoon of water. Leave to stand until the salad is ready to serve.

Step 4

Prepare the iceberg lettuce by trimming a sliver off the stem (just to remove any brown) and then cut through the stem right down the middle. Cut each half through the stem into three wedges. Arrange on a serving plate.

Step 5

For the dressing, mash the blue cheese and whisk in the remaining ingredients along with plenty of seasoning. Taste and adjust the vinegar or sugar if necessary.

Step 6

To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately.