No wonder Romano salad, also a Roman salad, is loved by followers healthy eating. It is he who is involved in the preparation of many healthy dishes. This type of salad is rich in vitamins and has pleasant pluses for the cardiovascular system. However gentle blue cheese sauce will make this salad a tasty morsel and for гурманов. 
Time: 55min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Salad
- 8 strips of bacon
- 1 large egg
- 2 heads of romano salad
Blue cheese salad dressing
- 1 tbsp. mayonnaise
- 115 gr. crumbled blue cheese
- 0.5 tbsp. yogurt
- 1 shallot, peel
- 1 tbsp. l grated lemon peel
- 0.5 tsp Worcestershire sauce
- 0.5 tsp salt
- 1/4 tsp celery seed
- 2 tbsp. l chopped parsley
Recipes with similar ingredients: eggs, bacon, blue cheese, romaine lettuce, mayonnaise, yogurt, celery seeds, lemon zest, parsley
Recipe preparation:
- Preheat the oven to 190 ° C. Put strips of bacon on the wire rack, set over a baking sheet to collect fat. Fry in the oven until the bacon is crispy, about 20 minutes. (cooking bacon curls: wrap each slice of raw bacon around metal skewer in 1 layer and lay the skewers on a wire rack). Blot with paper towels. When the bacon has cooled sufficiently to to make it comfortable to hold it in your hands, break it into pieces or in half to make curls.
- Boil an egg. Culinary advice: put the egg in a small saucepan and pour cold water so that it completely covered him. Bring to a boil, cover and remove from heat. Leave on for 10 minutes. Drain and roll the egg between the palm and the countertop to crack the shell, then clean under cold running water. Wipe the egg through fine mesh sieve. Note Eggs reach readiness in hot but not boiling water. If one look pushes you away overcooked eggs, take advice though “cyanotic eggs” protect against salmonellosis, still try this cooking method hard boiled eggs.
- Separate the outer large leaves from the heads and rinse them. Cut these leaves into medium sized pieces and dry (use the sharpest knife possible, in order to minimize moisture at the edges). Cut the heads of salad in half lengthwise stumps to make 4 slices. Rinse under cold running water and shake to dry.
- Spread lettuce slices on 4 plates. Put a little on top chopped lettuce, salt, pepper to taste. Water each “boat” about 1/4 Art. cheese dressing and put on top a little mashed egg and bacon. Submit the remaining refill to table. Salad dressing from blue cheese: in a food processor punch mayonnaise, blue cheese, yogurt, shallots, zest lemon, Worcestershire sauce, salt, and celery seeds to it turned out to be a lumpy but fluid sauce. Stir in parsley and season with plenty of pepper. Use immediately or store in the refrigerator in a tightly closed container up to 3 days.
