Ingredients
For the salad:
- 2 heads of mini romaine, (or substitute with 2 romaine hearts or 2–3 Little Gem lettuces)
- 1 tablespoon olive oil, for frying
- 2 medium shallots, thinly sliced
- sea salt, to taste
- 100 g smoked diced bacon
- 225 g cherry tomatoes, halved
- 4 tablespoons fresh chives, chopped
- 2 tablespoons blue cheese, crumbled (optional)
- Freshly cracked black pepper
- generous handful walnuts, toasted
Optional Add-In:
- 1 firm but ripe pear, peeled, cored and diced
For the Blue Cheese Vinaigrette:
- 2 tablespoons white wine vinegar
- 1 small garlic clove, minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- sea salt and freshly ground pepper, to taste
- 6 tablespoons olive oil
- 2 to 3 tablespoons crumbled blue cheese (see tips below)
Instructions
- Prepare the lettuce: Gently separate the Romaine leaves, tearing any large ones into bite-sized pieces while leaving smaller ones whole. Rinse well in cold water to remove any grit, then spin dry or pat dry thoroughly (this helps the dressing cling to every crisp leaf).
- Fry the shallots: In a skillet, heat 1 tablespoon olive oil over medium heat. Add sliced shallots and cook, stirring frequently, until golden brown (about 5 minutes). Remove with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt.
- Cook the bacon: In the same skillet, cook diced bacon over medium heat until crispy (about 8 minutes). Drain on paper towels.
- Make the vinaigrette: In a small bowl, whisk together the white wine vinegar, garlic, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and smooth. Add the crumbled blue cheese and use a fork to mash and stir it into the dressing until mostly creamy, leaving a few small bits for texture and flavour bursts.
- Assemble the salad: Arrange romaine leaves on a serving platter. Drizzle over the dressing. Scatter with cherry tomatoes, chives, bacon, shallots, walnuts, and optional pear and extra blue cheese. Finish with freshly cracked black pepper. Enjoy!
Nutrition
Notes
- Lettuce: Substitute with iceberg for a wedge-style presentation or use Little Gem lettuce.
- Blue Cheese: Choose your favourite—Roquefort (sharp), Danish Blue (mild), Bavarian Blue (creamy), or Gorgonzola Piccante (bold).
- Vinaigrette Adjustments: Add more honey for a touch of sweetness or more mustard for tang.