Romaine salad with bacon, egg and blue cheese dressing – A detailed recipe for cooking. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For salad:
- 8 strips of bacon
- 1 large raw egg
- 2 romaine lettuce heads
- Salt and freshly ground black pepper
For salad dressing:
- 1 tbsp. mayonnaise
- 1 tbsp. crumbled blue cheese with mold (approx. 115 gr.)
- 1/2 tbsp. kefir
- 1 shallot
- 1 tbsp. l freshly grated lemon zest
- 1/2 tsp worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp celery seed
- 2 tbsp. l chopped fresh parsley
- Freshly ground black pepper
Recipes with similar ingredients: bacon, eggs, romaine lettuce, mayonnaise, blue cheese, kefir, shallots, lemon zest, sauce Worcestershire, celery seeds, parsley
Recipe preparation:
- Preheat the oven to 190 ° C. Wrap strips of bacon around skewers. Place on a baking sheet, and bake in the oven until crispy crusts, within 20 minutes; let cool. Break the bacon into pieces, leaving curls.
- Put the egg in a small pan with enough cold water. Bring to a boil, cover, and remove from slabs. Allow to stand in hot water until tender for 10 min., then drain the water. Roll the egg over the surface with your palm for shell cracked, then peel under cold running water. Grind the egg through a sieve with small holes, and let stand.
- Select the large outer leaves of the romaine lettuce, and rinse, then chop finely. Cut the cores in half, rinse under cold running water, and shake off excess moisture. To distribute Romen salad halves among 4 dishes. Sprinkle a small top portion of chopped romaine leaves, salt, and season with ground pepper to taste.
- Mix mayonnaise, blue cheese, kefir, onion in a food processor – shallots, lemon zest, Worcestershire sauce, salt, and seeds celery, until smooth. Pour into a sauceboat, then mix fresh parsley, and season with plenty of pepper. It will turn out 2 tbsp. salad dressing from blue cheese. Cover each serving 1/4 Art. salad dressing, egg topping and bacon. The remaining part serve to the table or leave for next use (can be stored in the refrigerator in a tightly sealed container for 3 days).
