ICEBERG LETTUCE SALAD WITH BACON AND ROQUEFORT
Adapted from SALAD AS A MEAL by Patricia Wells
4 servings
2 1/2 ounces smoked bacon, rind removed, cut into 1/2-inch julienne (3/4 cup)
1 medium head iceberg lettuce, cut into wedges
6 ounces chilled blue cheese (preferably Roquefort), crumbled (1 1/2 cups)
Buttemilk-Lemon Zest Dressing (recipe follows)
Fleur de sel
Coarse, freshly ground black pepper
In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat.
In a large salad bowl, combine the lettuce, chives, bacon, and cheese. Pour just enough dressing to lightly and evenly coat the ingredients. Season with fleur de sel. Divide the salad evenly among 4 plates. Season generously with black pepper and serve.
WINE SUGGESTION: It’s time for a simple daily drinking white, such as a light, dry Alpine wine from the Savoie: try a Roussette from Pierre Boniface.
BUTTERMILK-LEMON ZEST DRESSING
Adapted from SALAD AS A MEAL by Patricia Wells
About 2/3 cup
1/4 teaspoon fine sea salt
1/2 cup buttermilk, shaken to blend
Grated zest of 1 lemon, preferably organic
2 tablespoons freshly squeezed lemon juice
In a jar, combine all the ingredients. Cover with the lid and shake to blend. Let stand for 1 hour to allow the flavors to blend. (Store the dressing in the refrigerator for up to 3 days. Shake to blend again before using.)
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