Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of “Bright Lights, Big City.” There the country salad is somewhat smaller, and serves as a fine introduction to a plate of steak frites. But made larger, and piled high on a plate, it makes for a delicious dinner best accompanied by a glass of slightly chilled red wine. Need more protein? Put an egg on it!
Ingredients
- ¼pound slab bacon, cut into 1-inch-long lardons
- ½cup fresh bread crumbs
- 1tablespoon lemon juice
- 2tablespoons red-wine vinegar
- 1clove garlic, minced
- 2teaspoons Dijon mustard
- ⅓cup extra-virgin olive oil
- ¼cup good-quality blue cheese, crumbled
- Kosher salt
- freshly ground black pepper
- 1head romaine lettuce
- Nutritional Information
Nutritional analysis per serving (4 servings)
392 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 9 grams protein; 25 milligrams cholesterol; 425 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat.
- Return bacon pan to heat and add the bread crumbs, tossing until just golden. Remove from pan and reserve.
- Combine the lemon juice, vinegar, garlic and mustard in a small bowl. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste.
- Roughly chop the lettuce and put in a salad bowl. Add bread crumbs and remaining cheese, then the dressing. Toss to mix. Serve immediately.
15 minutes
Dining and Cooking