Tested till perfect Bacon, Roquefort and Romaine Salad

Bacon, Roquefort and Romaine Salad

Homemade garlic croutons, juicy tomatoes and chunks of flavourful blue cheese dress up romaine lettuce with steak-house appeal.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2008

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  • Portion size 8


    12 cups (3 L) torn romaine_lettuce (1 small head)
    4 slices bacon, cooked and chopped
    1 cup (250 mL) halved cherry or grape tomatoes
    1/2 cup (125 mL) crumbled Roquefort or other Blue_cheese
    Garlic Croutons:
    3 cups (750 mL) cubed (3/4 inch/2 cm) French or Italian_bread
    2 tbsp (25 mL) extra-virgin olive_oil
    1 clove garlic, minced
    Pinch each salt and pepper
    3 tbsp (45 mL) extra-virgin olive_oil
    1 tbsp (15 mL) white_wine_vinegar
    1-1/2 tsp (7 mL) anchovy_paste
    1 clove garlic, minced
    1/4 tsp (1 mL) pepper
    1/4 tsp (1 mL) Worcestershire_sauce
    Pinch salt
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Dressing: In small bowl, whisk together oil, vinegar, anchovy paste, garlic, pepper, Worcestershire sauce and salt. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Garlic Croutons: In bowl, toss together bread cubes, oil, garlic, salt and pepper. Bake on baking sheet in 400°F (200°C) oven for about 12 minutes or until golden. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)

In large bowl, toss lettuce with dressing to coat. Add croutons, bacon, tomatoes and cheese; toss lightly.

Nutritional Information Per serving: about

cal 172 pro 5g total fat 13g sat. fat 3g
carb 9g fibre 2g chol 12mg sodium 331mg

% RDI:

calcium 8 iron 9 vit A 45 vit C 33
folate 50
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