A rich, creamy dressing made from buttermilk, the whey left after churning cream into butter. Imagine Caesar salad dressing, only better.
6 thin slices pancetta
1 tbsp quality mayonnaise
1 tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard
1 garlic clove, finely grated
1 iceberg lettuce, chilled
150g soft blue cheese, e.g. roquefort, gorgonzola
2 tbsp chives, roughly snipped
1 tsp cracked black pepper
1. Heat the oven to 190C. Arrange pancetta on a baking tray and bake for 5-10 minutes until crisp, then roughly crumble.
2. To make the dressing, whisk the buttermilk, mayonnaise and vinegar with the mustard, garlic and sea salt, and refrigerate until needed. Cut the lettuce in half crosswise, then cut each half into three or four wedges, depending on size. Arrange on a serving plate. Crumble most of the blue cheese over the top and spoon over the dressing. Scatter with remaining blue cheese, chives, cracked pepper and crumbled pancetta, and serve.