Easy wedge salad recipe
 This crisp salad with a creamy blue cheese dressing is perfect served with meatloaf. 1 tsp olive oil6 rashers rindless streaky bacon 1 tsp olive oil 6 rashers rindless streaky bacon ½ red onion, finely diced1 tbsp cider vinegar1 iceberg lettucesalt ½ red onion, finely diced 1 tbsp cider vinegar 1 iceberg lettuce salt 75g/2¾oz soft blue cheese, such as gorgonzola100ml/3½fl oz buttermilk50ml/2fl oz soured cream1 tbsp cider vinegar, plus extra to taste½ tsp mustard powderpinch sugar, plus extra to tastesalt and freshly ground black pepper 75g/2¾oz soft blue cheese, such as gorgonzola 100ml/3½fl oz buttermilk 50ml/2fl oz soured cream 1 tbsp cider vinegar, plus extra to taste ½ tsp mustard powder pinch sugar, plus extra to taste salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. 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.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.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.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.To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. 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. 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. 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. 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. 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. 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. 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. 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. To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately. To assemble, drain the onion and sprinkle over the iceberg. Drizzle with the blue cheese dressing and top with the bacon bits. Serve immediately.