Recipe courtesy of Molly Yeh
Romaine Salad with Bacon Fat Dressing
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 438
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 15 g
- Cholesterol
- 60 mg
- Sodium
- 736 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 438
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 15 g
- Cholesterol
- 60 mg
- Sodium
- 736 mg
Ingredients
Directions
- Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
- To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.
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