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Plated Cos heart salad with buttermilk dressing and lardons

Cos heart salad with buttermilk dressing and lardons

Shilpi & Etienne | between2kitchens
This cos heart salad dressed in a creamy buttermilk dressing, garnished with grated parmesan and crispy bacon lardons ticks all the boxes for a light and flavourful salad. It can be eaten as a side, an entrée or even as a light main course.
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Prep Time 20 mins
Total Time 20 mins
Course Salad, Side Dish
Cuisine European
Servings 4 people


for the salad

  • 6 cos heart salad
  • 100 g bacon slab (lardons)
  • 40 g parmesan
  • salt and pepper

for the buttermilk dressing

  • 200 g buttermilk full fat
  • 20 g mayonnaise
  • 1 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 2 tbsp parsley chopped
  • salt and pepper


for the buttermilk dressing

  • In a bowl combine all the ingredients and whisk well. Season with salt and pepper to taste.

for the salad

  • cut the cos hearts in half lengthwise and wash in cold water. Dry with a salad spinner or a paper/kitchen towel.

for the lardons

  • Cut 1cm (about ½ inch) slices from the bacon slab and then cut those into even stripes or batons.
  • Next, heat a frying pan on high heat and add the lardons to the frying pan without any oil. Reduce the heat to low and cook from all sides shaking the pan occasionally.
  • The lardons should render in their own fat for about 4-5 minutes. Place the lardons on a paper towel to absorb the fat.

for plating up the salad

  • To plate up the salad, cut the cos hearts in half lengthwise in two's or four's and place on a plate. Drizzle a generous amount of the buttermilk dressing over the salad and season with salt and pepper.
  • Grate parmesan over the dressed cos hearts and sprinkle the crispy lardons. Serve immediately.
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