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🍽️ Crispy Romaine Salad with Roquefort Dressing

116 kcal · 30 min · 4 servings

Crispy Romaine Salad with Roquefort Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the outer, wilted leaves from the romaine lettuce hearts.
  2. 2. Cut the lettuce hearts in half lengthwise.
  3. 3. Wash the lettuce leaves thoroughly under running water.
  4. 4. Dry the salad well by spinning it in a salad spinner.
  5. 5. Cut the bacon into very small, fine cubes.
  6. 6. Place the bacon cubes into a cold frying pan.
  7. 7. Fry the bacon over medium heat, stirring constantly, until crispy.
  8. 8. Continue frying the bacon until all the fat has melted out.
  9. 9. Remove the bacon from the pan and let it drain in a fine mesh sieve.
  10. 10. Wash the celery stalk thoroughly.
  11. 11. Remove the stringy fibers (stringing) from the celery.
  12. 12. Slice the celery into very thin, fine slices.
  13. 13. Set aside a few small celery leaves in a bowl of cold water.
  14. 14. Wash the chives and shake them dry.
  15. 15. Cut the chives into very fine rings.
  16. 16. Crumble the Roquefort cheese into small pieces with your fingers.
  17. 17. Squeeze the juice from half a lemon.
  18. 18. Add the chives, lemon juice, buttermilk, and olive oil to a bowl.
  19. 19. Season the mixture with salt and pepper.
  20. 20. Add a splash of Worcestershire sauce.
  21. 21. Whisk all the dressing ingredients together well.
  22. 22. Cut the lettuce hearts lengthwise into three equal strips.
  23. 23. Place the lettuce strips onto the plates.
  24. 24. Drizzle the salad generously with the prepared chive sauce.
  25. 25. Sprinkle the Roquefort pieces over the salad.
  26. 26. Distribute the crispy bacon evenly over the salad.
  27. 27. Add the fine celery slices over the salad.
  28. 28. Take the reserved celery leaves and chop them roughly.
  29. 29. Sprinkle the rough celery leaves over the finished salad.
  30. 30. Finally, add a little more fresh pepper on top.

Nutrition per serving