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Hearts of Romaine with Blue Cheese and Bacon Recipe

Hearts of Romaine with Blue Cheese and Bacon

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on June 07, 2011

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    Tasty and easy : I added a little more blue cheese to the dressing, and it turned out great!

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  • on November 29, 2010

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    This was very tasty! The dressing was just right... I added two extra eggs and just used a bag of prewashed romaine hearts...

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  • on January 04, 2009

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    Made this to go along with a flank steak of Emerils....This dressing needs NO SALT....I also didn't have buttermilk so used milk and some white vinegar...

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  • on June 30, 2008

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    We served this for a large dinner party last weekend (10 and it was the elegant touch to the entire meal! Dressing recipe actually made enough for the 10 servings (not the four stated in the recipeand was very thick, could have stretched it even more, by adding additional buttermilk. I also substituted feta cheese for the blue, since I am allegic to blue.

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  • on May 23, 2008

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    Great salad. Real crowd pleaser! For an added twist, drizzle romaine havlves with olive then grill cut side down on a smoking-hot grill pan or gas grill for 2-3 minutes. Then top with dressing, egg and bacon. Talk about good!!!

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  • on September 25, 2007

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    I think my sister summed it up with "never lose the recipe for the blue cheese dressing: it's a show stopper"! I used an American gorgonzola which proved to be creamy and mild (for blue cheese. It's only been a week since I last had it but I think a replay is in the near future!

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  • on August 25, 2007

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    I did not have celery seeds so I chopped up some fresh celery leaves, no shallots either so I minced a little bit of a Vidalia Onion. I used Hellmans Light Mayo and Maytag Bleu cheese. I also used a microplane for the egg, it worked out much easier than pushing it through a fine mesh sieve. Thank you Food Network for another great recipe.

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  • on August 19, 2007

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    The best bleu cheese I've had in a while

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  • on July 17, 2007

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    A wonderful dish

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