Chopped Blt Salad Recipe
chopped iceberg lettuce | heirloom tomato | roquefort bleu cheese dressing | bacon lardons
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Ingredients
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Salad
Roquefort Bleu Cheese Dressing
Method
Salad
- 1
Prepare lettuce
Remove outer wilted leaves from the iceberg head. Quarter the head through the core, remove the core, then finely chop the quarters into roughly 1/2-inch pieces (chopped salad style). Transfer chopped lettuce to a large bowl and chill briefly while preparing other components.
- 2
Prepare tomatoes
Wash the heirloom tomatoes. Cut out the stem cores, then dice into 1/2-inch pieces. If tomatoes are very juicy, blot gently on paper towel to remove excess moisture. Add diced tomatoes to the bowl with lettuce.
- 3
- 4
Cook bacon lardons
Heat a medium skillet over medium heat. Add the bacon slices cut into 1/2-inch lardons (or pre-cut lardons). Cook, stirring occasionally, until fat renders and bacon is crispy but not burned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of rendered bacon fat for dressing if desired; discard the rest or save for another use. When cooled slightly, if needed, chop larger pieces so lardons are bite-sized, then add to the salad bowl.
- 5
Finish salad
Chop fresh chives finely and sprinkle over the salad. Season the salad lightly with the indicated salt and freshly ground black pepper. Toss gently to combine only if you will dress immediately; otherwise, keep components chilled and toss with dressing just before serving.
Roquefort Bleu Cheese Dressing
- 6
Combine base
In a medium bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth.
- 7
Add seasonings and cheese
Stir in the 3 oz crumbled Roquefort (reserve 1 oz for garnish), minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, 1 tsp black pepper and 1/2 tsp salt. Mix until evenly distributed.
- 8
Adjust consistency
Add 1 tablespoon buttermilk and whisk; if you prefer a thinner dressing, add up to 1–2 additional tablespoons buttermilk to reach desired pourable consistency. Taste and adjust seasoning with more salt, pepper or lemon juice as needed.
- 9
Optional bacon fat
If you reserved 1 tablespoon of bacon fat from cooking the lardons, whisk it into the dressing now for a smoky, savory boost. Otherwise proceed without it.
- 10
Finish and chill
Fold in a small amount of the reserved 1 oz crumbled Roquefort for visible blue-cheese bites in the dressing. Cover and refrigerate the dressing for at least 15 minutes to let flavors meld (up to 2 days).
- 11
Dress and serve
When ready to serve, pour dressing over the chopped salad (start with about 1/2 cup for 4 servings and add more to taste). Toss the salad gently to coat evenly. Scatter the crispy bacon lardons on top (reserve a few for garnish if desired) and finish with additional crumbled Roquefort and a light grind of black pepper. Serve immediately.