14
Jan
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Prep
35min
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Cook
35min
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Ready In
35min
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6 servings
Ingredients
- 4 romaine hearts
- 56 gr. streaky bacon
- 2 stalks celery (about 100 gr)
- ½ bunch chives
- 113 gr. roquefort cheese
- ½ lemon
- 1 cup buttermilk
- 1 tablespoon olive oil
- salt
- pepper
- 1 tablespoon worcestershire sauce
Directions
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1
Remove the outer leaves of lettuce hearts and cut in half along the center.
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2
Wash the lettuce and spin dry (or turn hearts upside down and drain).
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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.
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4
Drain the bacon in a fine sieve.
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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.
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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.
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7
Mix chives, lemon juice, buttermilk, olive oil, salt, pepper and Worcestershire sauce.
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8
Cut lettuce hearts lengthwise into three strips and place on plate.
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3
Drizzle salad with chive dressing and sprinkle with cheese, bacon and celery. Roughly cut celery leaves, sprinkle over the salad and season with pepper.
Footnotes
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Cook's Note:
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Editor's Note: