Iceberg lettuce with blue cheese dressing

Ingredients for 4 servings:

• 225 g bacon, streaky
• 250 ml buttermilk
• 125 g sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp chives
• 225 g blue cheese
• some salt and pepper from the mill
• 1 head of iceberg lettuce
• 1 small onion(s), red

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

First cut the bacon into slightly thicker slices, then into pieces about 3 cm in size. Heat a frying pan over high heat. Fry the bacon in it, stirring constantly, for about 8 minutes until crispy and brown. Drain on kitchen paper. Mix together the buttermilk, sour cream, and vinegar. Wash the chives, cut them into rings, and add them. Crumble the blue cheese and add them too. Mix everything well and season with salt and pepper. Cut the iceberg lettuce into quarters, removing the stalks, leaving the quarters intact and arranging them on plates. I cut the lettuce quarters into strips and placed them in bowls. Peel the onion, halve it, and cut it into half rings. Pour the dressing over the salad and scatter the onion rings and fried bacon on top. Serve immediately.