Ingredients
Serves: 2
- 2 tbsp sunflower oil
- 2 large potatoes, peeled or unpeeled and cut into 1 cm dice
- 125g smoked bacon lardons
- 2 heads of lettuce, leaves separated
- 2 tbsp grated Parmesan cheese
For the dressing:
- 2 tbsp mayonnaise
- 2 tbsp natural yoghurt
- 2 tbsp buttermilk
- 1 small garlic clove, crushed
- 2 spring onions, finely chopped (optional)
- a little chopped fresh dill (optional)
Method
- Heat the oil in a pan or a wok over a medium heat. Add the potatoes and cook for 10 minutes or so, until they start to soften.
- Add the bacon and continue to cook, turning the mixture intermittently, until the potatoes are cooked and the bacon is crisp.
- Meanwhile, make the ranch dressing by mixing everything together.
- Drain the potatoes and bacon on kitchen paper. Arrange on a plate with the leaves, the dressing and Parmesan on top to serve.
