|Serves||2 to 4|
|Total Time||15 minutes|
I love the classic combination of iceberg lettuce and blue-cheese dressing, but here I yield to romaine for its combination of crunch and higher nutritional value. This salad, when made with August-ripe tomatoes and served with a grilled steak and Walla Walla sweet onions, makes the perfect late-summer dinner.
|1||head romaine lettuce, washed, dried, and chopped into bite-size pieces|
|~||Blue Cheese Dressing|
|2||large ripe tomatoes, sliced, or 1 pint cherry tomatoes, halved|
|4||slices of bacon, cooked and crumbled|
|~||Freshly ground black pepper|
This content is from the Culinate Kitchen collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry