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Romaine salad with blue cheese, bacon and radishes

Time 30 minutes
Yields Serves 6
Romaine salad with blue cheese, bacon and radishes
(Los Angeles Times)

Blue cheese dressing

1

In a small mixing bowl, macerate the shallots in the red wine vinegar until they soften slightly, about 5 minutes. Add the mayonnaise and blue cheese and stir roughly with a fork, mashing any large clumps of cheese with the tines of the fork. Stir in just enough heavy cream to make a slightly creamy consistency; the dressing will be very thick. Add salt to taste; because blue cheese can be quite salty, it might not need any. Stir in a generous grinding of black pepper and refrigerate tightly covered. Let warm slightly and stir briskly before serving.

Salad and assembly

1

In a large skillet, cook the bacon over medium-low heat until it is browned on 1 side, about 5 minutes. Turn and brown on the other side, 4 to 5 minutes. If there are any pale spots left on the first side, turn it again and cook briefly so that the bacon is well-browned and quite crisp. Drain on paper towels.

2

Pull away any tough or faded outer leaves from the romaine, then separate the heads into individual leaves and combine in a large mixing bowl.

3

Spoon over about one-half cup of the blue cheese dressing and toss, adding more dressing 1 tablespoon at a time as needed to lightly coat the leaves.

4

Arrange the romaine on 6 chilled salad plates, then crumble the bacon over top and scatter the sliced radishes over everything.

5

Serve immediately.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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