Ingredients

  • ¼ pound smoked slab bacon, cut into 1/4-inch cubes
  • 6 slices white bread, crusts removed and cut in half
  • 1 cup buttermilk
  • 4 ounces Roquefort cheese, crumbled
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 ½ tablespoons minced shallots
  • 1 tablespoon chopped parsley
  • Pinch cayenne
  • Kosher salt and freshly ground black pepper
  • 1 ½ heads iceberg lettuce, trimmed and cut through the core into 12 wedges
  • 3 scallions, green part only, cut in thin slices on a sharp bias
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      1216 calories; 72 grams fat; 28 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 9 grams polyunsaturated fat; 126 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 16 grams protein; 31 milligrams cholesterol; 1502 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Preheat oven to 350 degrees. In a medium skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, reserving the skillet with bacon fat. Brush bread slices on both sides with bacon fat. Place bread on a baking sheet, and bake until golden brown, turning once, about 5 minutes a side. Remove from oven, and reserve.
  2. In a small bowl, combine buttermilk, cheese, lemon juice, vinegar, shallots, parsley and cayenne. Whisk to blend. Season to taste with salt and pepper.
  3. On each of 6 plates, place 2 slices of bread. Arrange a lettuce wedge on top of each bread slice.
  4. Pour dressing over the wedges. Sprinkle with bacon and scallions. Serve.

30 minutes

Dining and Cooking