Prep 20 mins
Cook 10 mins
Tired of the same old salad? Here is one I cut out of the newspaper from restaurant Zoe in Seattle, Washington.
- 6 ounces Roquefort cheese, crumbled
- 6 tablespoons red wine vinegar
- 1⁄4 cup peeled and sliced shallot
- 3⁄4 cup olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 slices smoked bacon, cut into strips
- 1 head romaine lettuce
- 2 tablespoons olive oil
- salt and pepper
- 1 crisp sweet apple, quartered and thinly sliced
- 4 ounces crumbled Roquefort cheese
- To make dressing:.
- Combine the cheese, vinegar and shallots in the bowl of a food processor and blend until smooth.
- Gradually add the olive oil and salt and pepper.
- Makes about 11/2 cups.
- (Keep unused portion refrigerated).
- To make salad:.
- Fry bacon until crisp, drain on paper towels.
- Preheat grill to very high heat.
- Remove outer leaves from the lettuce and trim off the top 2 to 3 inches and bottom.
- Cut the lettuce in half lengthwise.
- Brush the lettuce with olive oil on all sides and season with salt and pepper.
- Place the lettuce cut side down on the grill until good grill marks appear, about 2 to 3 minutes.
- Flip the lettuce and grill the other side until the romaine is lightly caramelized and warmed through, but still crisp in the center, about 1 minute longer.
- Remove the stems from the letuce and arrange each half on a plate.
- Scatter with bacon, apples and cheese.
- Drizzle about 1/4 cup of the dressing over each plate.
- Serve immediately.
As I used only the salad part, using my own dressing, this is a review of just half the recipe. Next time I make it I'll try your dressing, as it sounds delicious. I used a very flavorful gorgonzola type blue from one of my state's organic cheese makers...wonderful! The sauteed apples were a great addition. It was easy, unusual, and loved by all of us. Thanks for posting such a wonderful recipe!
Great for guests. I added garlic and a splash of tobasco to the dressing