Romaine with Buttermilk Roquefort Dressing
Romaine with Buttermilk Roquefort Dressing - Crisp salad with tangy cheese and hearty bacon - the perfect appetizer!
Healthy, because
Even smarter
Nutritional values
The combination of crisp romaine lettuce and hearty accompaniments is not only visually beautiful but nutritious as well, containing vitamins and minerals such as vitamin A.
This salad is ideal for losing weight. Served with two slices of wholemeal baguette, this crisp, light starter transforms into a wholesome dinner or a light lunch snack.
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 18 mg |
Ingredients
- Ingredients
- 4 Romaine lettuce
- 2 ozs Bacon
- 2 stalks Celery
- ½ bunch Chives
- 4 ozs Roquefort cheese (or blue cheese)
- ½ lemon
- 1 cup Buttermilk
- 1 Tbsp olive oil
- salt
- peppers
- 1 Tbsp Worcestershire sauce
Kitchen utensils
Preparation steps
Remove the outer leaves of lettuce hearts and cut in half along the center.
Wash the lettuce and spin dry (or turn hearts upside down and drain).
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.
Drain the bacon in a fine sieve.
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.
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.
Mix chives, lemon juice, buttermilk, olive oil, salt, pepper and Worcestershire sauce.
Cut lettuce hearts lengthwise into three strips and place on plate.
Drizzle salad with chive dressing and sprinkle with cheese, bacon and celery. Roughly cut celery leaves, sprinkle over the salad and season with pepper.
