Time: 55 min.
Complexity: easily
Servings: 4

Romaine lettuce with bacon, egg, and blue cheese dressing - a detailed recipe.

Ingredients:

For the salad:

• 8 strips of bacon
• 1 large raw egg
• 2 heads romaine lettuce
• Salt and freshly ground black pepper

For salad dressing:

• 1 cup mayonnaise
• 1 cup crumbled blue cheese (approx. 115 g)
• 1/2 cup kefir
• 1 shallot
• 1 tbsp freshly grated lemon zest
• 1/2 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 teaspoon celery seeds
• 2 tbsp chopped fresh parsley
• Freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bacon, eggs, romaine lettuce, mayonnaise, blue cheese, kefir, shallots, lemon zest, Worcestershire sauce, celery seeds, parsley

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Preparation:

Step 1
• Preheat oven to 190°C. Wrap bacon strips around skewers. Place on a baking sheet and bake in the oven until crisp, about 20 minutes; let cool. Break the bacon into pieces, leaving the curls.
Step 2
• Place the egg in a small saucepan with enough cold water. Bring to a boil, cover, and remove from the heat. Let it sit in the hot water until set, about 10 minutes, then drain.
  
  Roll the egg over the surface with the palm of your hand to crack the shell, then peel it under cold running water. Rub the egg through a fine-mesh sieve and let it sit.
Step 3
• Remove the large outer leaves of the romaine lettuce, rinse, and then chop finely. Cut the cores in half, rinse under cold running water, and shake off excess moisture. Arrange the halves. romaine lettuce Among 4 dishes. Sprinkle with a small amount of chopped romaine lettuce leaves, season with salt and ground pepper to taste.
Step 4
• In a food processor, combine mayonnaise, blue cheese, kefir, shallots, lemon zest, Worcestershire sauce, salt, and celery seeds until smooth. Pour into a gravy boat, then stir in fresh parsley and season generously with pepper. You'll have 2 cups of blue cheese salad dressing.
  
  Top each serving with 1/4 cup of the dressing, egg wash, and bacon. Serve the remaining dressing or reserve for another use (can be refrigerated in a tightly sealed container for up to 3 days).

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