Butter Lettuce Salad With Bacon, Dried Cherries, Roquefort V Recipe - Cooking Index
Butter Lettuce Salad With Bacon, Dried Cherries, Roquefort V Recipe - Cooking Index
"I return to Seattle's Cassis Bistro for the fine food and service," writes Eleanor O'Keefe of Seattle, Washington. "In addition to the regular menu, there are always some fantastic seasonal specialties. I'd love to make one of their salads -- it has dried cherries, bacon, and a blue-cheese vinaigrette."
Courses: Salads| 8 | Bacon - diced | |
| 3 tablespoons | 45ml | Mayonnaise |
| 2 tablespoons | 30ml | White wine vinegar |
| 1/2 cup | 118ml | Vegetable oil |
| 1 cup | 146g / 5.1oz | Crumbled Roquefort cheese - (abt 4 oz) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Butter lettuce heads - outer leaves removed (large) | |
| Remaining leaves torn large pieces | ||
| 1/2 cup | 31g / 1.1oz | Dried cherries - (abt 3 oz) |
| = (preferably tart cherries) |
Saute bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain.
Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.
This recipe yields 6 servings.
Source:
Bon Appetit, December 2001
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