Butter Lettuce Salad with Bacon, Dried Cherries, and Roquefort Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 dried cherries, bacon, and a blue-cheese vinaigrette. Ingredients:
8 slices bacon, diced (about 3/4 cup) |
3 tablespoons mayonnaise |
2 tablespoons white wine vinegar |
1/2 cup vegetable oil |
1 cup crumbled roquefort cheese (about 4 ounces) |
2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces |
1/2 cup dried cherries (preferably tart; about 3 ounces) |
Directions:
1. Sauté bacon in heavy medium skillet over medium-high heat until 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.
2. Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.
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