Hearts of Romaine with Blue Cheese and Bacon (Food Network Kitchens) Recipe

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Hearts of Romaine with Blue Cheese and Bacon (Food Network Kitchens)
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Ingredients
14
Count
Nutrition
766
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Salad:
  2. Blue Cheese Dressing, recipe follows
  3. Preheat the oven to 375 degrees F.
  4. Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
  5. Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it 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.
  6. Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
  7. 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 at the table.
  8. Know-How: This is the method we use whenever we hard-cook eggs. Because they are not actually boiled, the egg's yolk doesn't turn drab green or develop a strong taste.
  9. Blue Cheese Dressing:
  10. Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.
  11. Yield: 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 766.02 Kcal (3207 kJ)
Calories from fat 666.81 Kcal
% Daily Value*
Total Fat 74.09g 114%
Cholesterol 131.19mg 44%
Sodium 1441.86mg 60%
Potassium 362.84mg 8%
Total Carbs 8.31g 3%
Sugars 5.21g 21%
Dietary Fiber 0.9g 4%
Protein 17.23g 34%
Vitamin C 4.8mg 8%
Iron 0.7mg 4%
Calcium 214.9mg 21%
Amount Per 100 g
Calories 352.97 Kcal (1478 kJ)
Calories from fat 307.26 Kcal
% Daily Value*
Total Fat 34.14g 114%
Cholesterol 60.45mg 44%
Sodium 664.38mg 60%
Potassium 167.19mg 8%
Total Carbs 3.83g 3%
Sugars 2.4g 21%
Dietary Fiber 0.41g 4%
Protein 7.94g 34%
Vitamin C 2.2mg 8%
Iron 0.3mg 4%
Calcium 99mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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