Hearts of Romaine with Blue Cheese and Bacon

Name: Hearts of Romaine with Blue Cheese and Bacon
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 8 strips good-quality bacon; 4 servings Freshly ground black pepper; 113 grams cup crumbled blue cheese (about; 118 milliliters buttermilk; 0 teaspoons celery seeds; 1 large egg; 2 Tbsps minced fresh flat-leaf parsley; 1 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp freshly grated lemon zest; 237 milliliters mayonnaise; 2 hearts romaine lettuce; 1 shallot, peeled; 1 teaspoons Worcestershire sauce

Hearts of Romaine with Blue Cheese and Bacon

Hearts of Romaine with Blue Cheese and Bacon might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 716 calories, 15g of protein, and 70g of fat. If you have bacon, celery seeds, cheese, and a few other ingredients on hand, you can make it. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.

Ingredients you will need

Bacon

Wrap

Equipment you will use

Metal Skewers

Paper Towels

Oven

Skewers

Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.

Ingredients you will need

Water

Roll

Egg

Dry Seasoning Rub

Equipment you will use

Sieve

Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.

Ingredients you will need

Romaine Hearts

Shake

Water

Equipment you will use

Knife

Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.

Ingredients you will need

Blue Cheese Dressing

Salt And Pepper

Romaine

Bacon

Egg

Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

Ingredients you will need

Worcestershire Sauce