Butter Lettuce Salad With Bacon, Dried Cherries, Roquefort V Recipe
Servings: 1
Ingredients
- 8 slc bacon diced
- 3 Tbsp. mayonnaise
- 2 Tbsp. white wine vinegar
- 1/2 c. vegetable oil
- 1 c. crumbled Roquefort cheese - (abt 4 ounce) Salt to taste Freshly-grnd black pepper to taste
- 2 lrg butter lettuce heads outer leaves removed remaining leaves torn large pcs
- 1/2 c. dry cherries - (abt 3 ounce) (preferably tart cherries)
Directions
- Saute/fry bacon in heavy medium skillet over medium-high heat till 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 sufficient dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.
- This recipe yields 6 servings.
- Comments: "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 dry cherries, bacon, and a blue-cheese vinaigrette."
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