3 tablespoons extra virgin olive oil or avocado oil
1 teaspoon kosher salt
Freshly ground black pepper
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
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.
Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.