- 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
- 1 tablespoon worcestershire sauce
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.