3 tablespoons extra virgin olive oil or avocado oil
1 teaspoon kosher salt
Freshly ground black pepper
Salad
6 slices thick bacon, cut crosswise into thin lardon strips
1 head iceberg lettuce (you could also use romaine or butter lettuce)
2/3 cup panko bread crumbs, toasted
Freshly grated Parmesan cheese
Watermelon radish, thinly sliced
Sliced snap peas
Chopped fresh chives
Cilantro leaves
Directions
To make the dressing: In a food processor, combine the cilantro and garlic and pulse a few times to chop. Add the yogurt, lime zest and juice, oil, salt, and pepper to taste. Pulse until fully mixed. If the dressing is thick, add 1 to 2 tablespoons of water until it is pourable. Transfer the dressing to an airtight container and refrigerate.
To make the salad: Place the bacon lardons in a cold pan, spreading them out so they don’t touch. Cook slowly over medium-low heat until golden brown, stirring and flipping as needed. Transfer to a plate lined with paper towels to drain. Set aside.
Slice the lettuce head into 4 to 6 equal wedge pieces. Place the wedges cut-side up on a platter or individual plates. Drizzle dressing on each. Top with bacon lardons, sprinkle with toasted panko, Parmesan, radish slices, snap peas, chives, and cilantro. Serve immediately.