1 Remove the outer leaves of lettuce hearts and cut in half along the center.
2 Wash the lettuce and spin dry (or turn hearts upside down and drain).
3 Cut the bacon into very fine dice. Place in a pan over medium heat and cook until crispy, stirring, until all the fat is rendered.
4 Drain the bacon in a fine sieve.
5 Rinse and clean celery, reserving some of the leaves. Remove strings from stalks and cut celery into very thin slices. Set aside leaves in a small bowl with a little cold water.
6 Wash chives, shake dry and cut into very small rings. Crumble Roquefort and set aside. Cut the lemon in half and squeeze 2 tablespoons juice.
7 Mix chives, lemon juice, buttermilk, olive oil, salt, pepper and Worcestershire sauce.
8 Cut lettuce hearts lengthwise into three strips and place on plate.
9 Drizzle salad with chive dressing and sprinkle with cheese, bacon and celery. Roughly cut celery leaves, sprinkle over the salad and season with pepper.