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EatSmarter exclusive recipe

Romaine Lettuce with Roquefort

and Chive Dressing

Recipe development: EAT SMARTER
Romaine Lettuce with Roquefort

Romaine Lettuce with Roquefort - Crisp salad with tangy cheese and hearty bacon - the perfect appetizer!

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Print
132
calories
Calories
35 min.
Preparation
easy
Difficulty

Ingredients

for 6 servings
4 Romaine hearts
2 ounces streaky Bacon
2 stalks Celery (About 100 g)
½ bunch Chives
4 ounces Roquefort cheese
½ Lemon
1 cup Buttermilk
1 tablespoon Olive oil
Salt
Pepper
1 tablespoon Worcestershire sauce
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Kitchen utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Fine-mesh sieve, 1 Salad spinner, 1 Citrus juicer

Preparation steps

Step 1/9
Romaine Lettuce with Roquefort preparation step 1

Remove the outer leaves of lettuce hearts and cut in half along the center.

Step 2/9
Romaine Lettuce with Roquefort preparation step 2

Wash the lettuce and spin dry (or turn hearts upside down and drain).

Step 3/9
Romaine Lettuce with Roquefort preparation step 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.

Step 4/9
Romaine Lettuce with Roquefort preparation step 4

Drain the bacon in a fine sieve.

Step 5/9
Romaine Lettuce with Roquefort preparation step 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.

Step 6/9
Romaine Lettuce with Roquefort preparation step 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.

Step 7/9
Romaine Lettuce with Roquefort preparation step 7

Mix chives, lemon juice, buttermilk, olive oil, salt, pepper and Worcestershire sauce.

Step 8/9
Romaine Lettuce with Roquefort preparation step 8

Cut lettuce hearts lengthwise into three strips and place on plate.

Step 9/9
Romaine Lettuce with Roquefort preparation step 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.