Ingredients
1 Head Iceberg Lettuce
8 – 10 Small mixed color Tomatoes
1/2 Cucumber
Bacon:
4 Slices Thick Cut Bacon
1/3 cup Brown Sugar
1 tsp. Fennel Seeds
1/2 tsp. Honey
Salt
Pepper
Dressing:
1/3 cup Crème Fraiche
6 Tbsp. Buttermilk
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. chopped Chives
2 Basil Leaves
1/4 tsp. onion powder
1/8 tsp. garlic powder
1/2 Tbsp. chopped Dill
1/2 tsp. chopped Tarragon
1/2 tsp. lemon juice
❃❃Serves 4❃❃
Preparation
Preheat oven to 425. Cover a sheet pan with foil and then a cooling rack. Spray cooling rack with non-stick spray.
Use a mortar and pestle or put fennel seeds into a baggy and use a meat mallet to break down most of the fennel seeds. Mix the fennel seeds, brown sugar and honey together.
Chop chives, basil, dill and tarragon.
Thinly slice cucumbers and slice tomatoes into various sizes and shapes. Cut lettuce into four large disks and place on a platter or individual plates.
Bacon
Place bacon on the cooling rack and bake for 25 minutes and remove from oven. Reduce heat to 350. Top each bacon slice evenly with the brown sugar mixture, bake on 350 for another 15 minutes. Remove from oven and let cool. After the bacon is cooled cut into small slices with a sharp knife.
Dressing
Combine crème fraiche, buttermilk, salt, pepper, onion powder, garlic powder, basil, chives, dill, tarragon and lemon juice in a bowl and whisk until combined. Set aside in the refrigerator.
Assemble
On each disk arrange the sliced cucumbers in a layered circle, arrange tomatoes and bacon and finally drizzle with dressing.