Carriage House Recipe

Prepare and render

Pat pork belly lardons dry with paper towels. If pieces are very lean, toss with 1 tsp neutral oil to help browning.

Place a heavy skillet (cast iron preferred) over medium heat. Add the pork belly lardons in a single layer. Cook, stirring or turning occasionally, until fat renders and lardons are deeply golden and crisp at the edges, about 10–12 minutes.

Use a slotted spoon to transfer lardons to a paper-towel-lined plate to drain. Reserve 1–2 tablespoons of the rendered fat in the skillet for warming tomatoes (optional) or discard if preferred. Let lardons cool slightly; they will crisp further as they cool.

In a medium bowl, whisk together 1 cup buttermilk and 1 tablespoon mayonnaise until smooth. This creates a slightly thicker, clingy dressing.

Add 2 tablespoons finely chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon honey (if using), 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk to combine.

Taste and adjust seasoning. If you prefer a tangier dressing, whisk in up to 1/2 teaspoon red wine or sherry vinegar. If the dressing is too thick, thin with up to 2 tablespoons cold water or additional buttermilk to reach desired consistency.

Cover and chill the dressing in the refrigerator for at least 15 minutes to let flavors meld. Bring back to near-chill before tossing with lettuce.

If you reserved rendered pork fat and want warmed tomatoes, set the skillet over medium heat, add cherry tomatoes (1 cup halved) and toss briefly for 1–2 minutes just to warm and blister them slightly. Remove from heat. Otherwise use raw halved cherry tomatoes.

Place 6 cups washed butterhead lettuce leaves in a large bowl. Add the halved cherry tomatoes and most of the warm or room-temperature pork lardons, reserving a small handful for garnish.

Pour about 3/4 cup of the buttermilk dill dressing over the lettuce and gently toss until leaves are lightly coated. Start with less dressing and add more to taste—reserve any extra dressing for serving.

Transfer the dressed salad to a serving platter or divide among 2–3 plates. Scatter the reserved crispy pork lardons over the top and garnish with 1 tablespoon minced chives or additional dill.

Serve immediately so the pork remains crisp. Offer extra dressing on the side.