Ingredients:
8 strips of bacon
1 large egg
2 hearts romaine lettuce
Kosher salt and freshly ground black pepper
Blue Cheese Dressing
Preheat the oven to 375 degrees. Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. Pat dry with a paper towel. When cool enough to handle, break into pieces or in half.
Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from heat. Set aside for 10 minutes. Drain the egg and roll in between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
Remove the outer leaves from the romaine heats and rinse. Chop these leaves into bite size pieces and spin dry. Halve the hearts through the cores to make 4 wedges. Rinse under cold water and shake to air dry.
Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing the the table.
Enjoy!
Blue Cheese Dressing
Ingredients:
1 cup mayonnaise
1 cup crumbled blue cheese
1/2 cup buttermilk
1 shallot, peeled
1 tablespoon freshly grated lemon zest
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon celery seeds
2 tablespoons minced fresh flat leaf parsley
Freshly ground black pepper
Pulse everything in a food processor besides the parsley and black pepper. Once it is all together, stir in parsley and black pepper.
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