5 (6)


Romaine salad with blue cheese, bacon and radishes

Romaine salad with blue cheese, bacon and radishes
Kirk McKoy / Los Angeles Times

A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when a Parisian couture house ... Read more

Total time: 30 minutes | Serves 6

Blue cheese dressing

  • 1 tablespoon minced shallots
  • 2 teaspoons red wine vinegar
  • 1/2 cup mayonnaise
  • 3/4 cup crumbled blue cheese
  • 2 to 3 tablespoons heavy cream
  • Salt and freshly ground black pepper

Step 1In 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

  • 6 strips thick sliced bacon
  • 3 (6-ounce) hearts of romaine
  • 3 to 4 large radishes, sliced as thin as possible

Step 1In 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.

Step 2Pull away any tough or faded outer leaves from the romaine, then separate the heads into individual leaves and combine in a large mixing bowl.

Step 3Spoon 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.

Step 4Arrange the romaine on 6 chilled salad plates, then crumble the bacon over top and scatter the sliced radishes over everything.

Step 5Serve immediately.


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