Lettuce Wedge Salad with Bacon, Peas and Ranch Dressing

Ingredients

4 Baby Cos Lettuce, halved lengthways
150g Smoked bacon
150g frozen peas (fresh if in season)
1tbs butter
1/2cup buttermilk
½ cup mayonnaise
½ cup sour cream
1tbs chopped dill
1tbs sliced chives
1tbs white wine vinegar
1tsp black pepper
Red Island olive oil
Sea salt
Sourdough croutons to garnish

Method

Heat a grill or griddle pan until smoking.

Drizzle oil on the cut side of the lettuce then season with salt. Add to the grill and cook until charred and the lettuce has softened.

In a frypan cook of the bacon until slightly crispy then add the peas and butter, cook until the peas have warmed through.

To make the ranch dressing combine the buttermilk, mayo, sour cream, dill, chives, vinegar, black pepper and a pinch of salt, mix together.

To serve, place the lettuce on a plate then top with the ranch dressing and top that with the bacon and peas. Garnish with dill fronds and chive batons.

Recipe by Michael Weldon