Great to serve for a crowd, a crunchy, salad topped with all kinds of lovely toppings
Rinse and remove the outer leaves of the head lettuce. Cut into wedges, leaving the core intact either in quarters or eighths.
Place in a serving platter preferably one with raised sides
Chop the onions the black olives, thinly slice the radishes and cucumbers, cut the tomatoes in quarters and thinly slice, toss all ingredients on top of the lettuce wedges, ensuring to cover the lettuce evenly
Bake, microwave or fry the bacon until it is crisp, cut into 1/4" pieces. Sprinkle on top of the lettuce and vegetables.
Crumble the Blue cheese and sprinkle the salad
When ready to serve, mix the vinegar and oil, generously salt and pepper (to taste) the salad. Pour the dressing over the top.
Serve with large spoon and fork, trying to keep the wedges intact