EatSmarter exclusive recipe

Romaine Lettuce with Roquefortand Chive Dressing

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


Calories:132 kcal
Preparation:35 min
Ready in:35 min
1 serving contains (Percentage of daily recommendation)
Calories132 kcal(7%)
Protein7 g(14%)
Fat9 g(11%)
Carbohydrates3 g(1%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For servings

4Romaine heart
2 ouncesstreaky Bacon
2 stalksCelery (About 100 g)
½ bunchesChives
4 ouncesRoquefort cheese
1 cupButtermilk
1 tablespoonOlive oil
1 tablespoonWorcestershire sauce

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


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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.


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