Romaine Lettuce with Roquefort
Romaine lettuce with Roquefort and chives sauce: this spicy winter salad with Roquefort is a feast for the eyes, in the truest sense of the word.
Ingredients
- 4 romaine lettuce hearts
- 50 g smoked turkey bacon
- 100 g celery sticks (2 stalks)
- 0.5 bunch Chives
- 100 g Roquefort cheese
- 0.5 lemon
- 225 ml buttermilk
- 1 tbsp Olive Oil
- Salt
- Pepper
- 1 tbsp Worcestershire sauce
Instructions
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1.
Remove the outer leaves of the romaine hearts and halve the cores lengthwise.
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2.
Wash the lettuce, dry by shaking or turning upside down to drain.
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3.
Cut the bacon into very fine cubes. Place in a cold pan and fry over medium heat while stirring until crispy and all fat has rendered.
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4.
Drain the bacon in a fine sieve.
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5.
Wash, clean, strip, and slice celery very finely. Set aside some celery leaves in a small bowl with a little cold water.
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6.
Wash chives, shake dry, and cut into very fine rolls. Crumble Roquefort and set aside. Squeeze 2 tbsp juice from half a lemon.
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7.
Whisk together chives, lemon juice, buttermilk, olive oil, salt, pepper, and Worcestershire sauce.
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8.
Cut the romaine hearts lengthwise into three strips and place on plates.
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9.
Drizzle the salad with the chive sauce and sprinkle with cheese, bacon, and celery. Roughly chop celery leaves, scatter over the salad, and season with pepper.
