Bacon Cocktail With Zingy Mustard Dressing
- 100g (4oz) Dry cured unsmoked streaky bacon rashers, cooked and crispy
- ½ Iceberg lettuce
- ¼ Cucumber, sliced
- 30ml (2tbsp) Mayonnaise
- 15ml (1tbsp) Tomato ketchup
- 15ml (1tbsp) English mustard
- Splash Worcestershire sauce
- Pinch cayenne pepper
Toss together in a bowl the bacon rashers (break up if you prefer), lettuce and cucumber.
Mix together in a small bowl or jug the mayonnaise, ketchup, mustard, Worcestershire and cayenne pepper.
Add half of the dressing to the bacon and lettuce, toss together.
Place salad into two large glasses, finish off with a spoonful of dressing, pinch of cayenne, lemon wedges and extra crispy bacon rashers to garnish.