200 g packet streaky bacon rashers
2 baby cos lettuce, trimmed, washed
250 g punnet cherry tomatoes, halved
2 Lebanese cucumbers, quartered lengthways
120 g blue cheese, crumbled
½ cup mayonnaise
2 Tbsp buttermilk
2 tsp white wine vinegar
1 small clove garlic, crushed
¼ cup thinly sliced fresh chives
½ tsp sweet paprika
salt and pepper to taste
- To make ranch dressing, whisk all ingredients in a jug until combined.
- Place eggs in a medium saucepan. Cover with cold water. Bring to boil. Gently boil for 5 minutes before draining. Refresh under cold water then peel. Slice.
- Meanwhile, heat an oiled, large, non-stick frying pan over a medium heat. Add bacon in two batches. Cook for about 2 minutes on each side, or until crisp. Drain on absorbent kitchen paper. Tear bacon into smaller pieces
- Cut lettuce crossways into 1cm slices. Place in a large serving bowl. Arrange tomatoes, eggs, cucumber, bacon and cheese in rows over top. Drizzle with dressing. Toss gently. Serve.