Romaine Salad with Bacon Fat Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 438
- Total Fat
- 32
- Saturated Fat
- 13
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 17
- Protein
- 15
- Cholesterol
- 60
- Sodium
- 736
- Total: 30 min
- Active: 15 min
Ingredients
8 slices thick-cut bacon
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Freshly ground black pepper
2 hearts of romaine, halved
4 ounces blue cheese
1/2 cup dried cherries
Kosher salt
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.