Butter Lettuce Salad With Bacon, Dried Cherries and Roquefort Vinaigrette

There’s something so inherently luxurious about a butter lettuce salad. I remember one summer, during a particularly sweltering heatwave in Provence, sitting on a sun-drenched terrace, a glass of chilled rosé in hand, devouring a simple salad of butter lettuce dressed with nothing more than olive oil, lemon juice, and a sprinkle of sea salt. The delicate leaves, cool and crisp against the warmth of the sun, were the perfect antidote to the stifling heat. Today, I love to elevate that simple pleasure with contrasting flavors and textures, like the salty crunch of bacon, the sweet-tartness of dried cherries, and the pungent creaminess of Roquefort cheese. This salad is a symphony of sensations, a celebration of the simple pleasures of life.

Recipe Overview:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6
• Dietary Type: Gluten-Free (if using gluten-free bacon)

Ingredients:

• 8 slices bacon, diced (about ¾ cup)
• 3 tablespoons mayonnaise
• 2 tablespoons white wine vinegar
• ½ cup vegetable oil
• 1 cup crumbled Roquefort cheese (about 4 ounces)
• 2 heads butter lettuce, outer leaves removed, remaining leaves torn into large pieces
• ½ cup dried cherries (preferably tart ones)
• Salt and pepper to taste

Equipment Needed:

• Heavy medium skillet
• Slotted spoon
• Paper towels
• Whisk
• Large bowl
• 6 salad plates

Instructions:

1. Begin by cooking the bacon. Place the diced bacon in a heavy medium skillet over medium heat.
2. Sauté the bacon, stirring occasionally, until it is brown and crisp. This should take about 5-7 minutes, depending on the thickness of your bacon. Be careful not to burn it!
3. Using a slotted spoon, transfer the cooked bacon from the skillet to a plate lined with paper towels to drain any excess grease. Set aside to cool slightly.
4. Now, prepare the Roquefort vinaigrette. In a medium bowl, whisk together the mayonnaise and white wine vinegar. Make sure the mayonnaise and vinegar are well combined before proceeding.
5. Gradually whisk in the vegetable oil until the vinaigrette is emulsified and smooth. Whisking slowly and steadily is key to creating a stable emulsion. If the dressing appears to be separating, whisk in a few drops of water to help bring it back together.
6. Add the crumbled Roquefort cheese to the vinaigrette and whisk to combine. The Roquefort will add a wonderful creamy texture and pungent flavor to the dressing. Taste and season with salt and pepper to taste. Remember that Roquefort is already quite salty, so you may not need much additional salt.
7. Prepare the butter lettuce by removing any damaged or wilted outer leaves. Tear the remaining leaves into large, bite-sized pieces. Place the torn butter lettuce in a large bowl.
8. Add half of the dried cherries and half of the cooked bacon to the bowl with the butter lettuce.
9. Pour enough of the Roquefort vinaigrette over the lettuce mixture to lightly coat the leaves. Gently toss the salad to ensure that the dressing is evenly distributed. Avoid over-dressing the salad, as this can make it soggy.
10. Divide the dressed salad among 6 individual salad plates.
11. Top each salad with the remaining dried cherries and cooked bacon.
12. Serve immediately and enjoy the explosion of flavors and textures!

Expert Tips & Tricks:

• Bacon Perfection: For extra crispy bacon, try baking it in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crisp. This method renders the fat more evenly and results in perfectly crisp bacon every time.
• Roquefort Variation: If you find Roquefort too strong, try substituting it with another blue cheese, such as Gorgonzola or Stilton. These cheeses offer a similar flavor profile but are often milder than Roquefort.
• Make-Ahead Dressing: The Roquefort vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Be sure to whisk it well before using, as it may separate slightly.
• Cherry Boost: For an even more intense cherry flavor, try soaking the dried cherries in warm water or cherry liqueur for about 30 minutes before adding them to the salad. This will plump them up and make them even more juicy and flavorful.
• Nutty Crunch: Add a handful of toasted pecans or walnuts for extra texture and flavor. The nutty crunch complements the creamy dressing and the sweet-tart cherries beautifully.

Serving & Storage Suggestions:

This Butter Lettuce Salad With Bacon, Dried Cherries, and Roquefort Vinaigrette is best served immediately after dressing to prevent the lettuce from wilting. If you have any leftover dressed salad, it is best to discard it, as it will become soggy and unappetizing. However, the undressed lettuce and remaining ingredients can be stored separately.

• Undressed butter lettuce can be stored in a plastic bag lined with paper towels in the refrigerator for up to 3 days.
• Cooked bacon can be stored in an airtight container in the refrigerator for up to 4 days.
• Roquefort vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	334.7 kcal	N/A
Calories from Fat	309 kcal	N/A
Total Fat	34.4 g	52%
Saturated Fat	7.3 g	36%
Cholesterol	22.5 mg	7%
Sodium	306.7 mg	12%
Total Carbohydrate	3.2 g	1%
Dietary Fiber	0.6 g	2%
Sugars	1 g	N/A
Protein	4.3 g	8%

Variations & Substitutions:

• Vegetarian Option: Omit the bacon and add toasted walnuts or pecans for a similar crunch.
• Vegan Option: Omit the bacon and Roquefort cheese. Substitute the Roquefort vinaigrette with a vegan vinaigrette made with tahini, lemon juice, and maple syrup.
• Seasonal Adaptation: Use fresh cherries in the summer and cranberries in the winter for a seasonal twist.
• Cheese Swap: If Roquefort isn’t your favorite, try using crumbled goat cheese or feta cheese instead.
• Vinegar Variety: Experiment with different types of vinegar, such as balsamic vinegar or sherry vinegar, for a unique flavor profile in the vinaigrette.

FAQs (Frequently Asked Questions):

Q: Can I use pre-crumbled Roquefort cheese?
A: Yes, you can use pre-crumbled Roquefort cheese to save time. However, freshly crumbled Roquefort will generally have a better flavor and texture.

Q: Can I make this salad ahead of time?
A: It’s best to assemble this salad just before serving to prevent the lettuce from wilting. You can prepare the bacon, the Roquefort vinaigrette, and tear the lettuce ahead of time, storing them separately until ready to assemble.

Q: How do I prevent the Roquefort vinaigrette from separating?
A: Whisk the vinaigrette vigorously and slowly drizzle in the vegetable oil to create a stable emulsion. If it does separate, whisk in a few drops of water to bring it back together.

Q: Can I use a different type of lettuce?
A: While butter lettuce is the star of this salad, you can substitute it with other delicate lettuces such as romaine or baby spinach.

Q: What wine pairs well with this salad?
A: A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio would pair beautifully with this salad. The acidity of the wine will cut through the richness of the dressing and complement the salty bacon and tangy cherries.

Final Thoughts:

This Butter Lettuce Salad With Bacon, Dried Cherries and Roquefort Vinaigrette is a delightful combination of flavors and textures that is sure to impress your guests. Don’t be afraid to experiment with different ingredients and variations to create your own signature salad. I encourage you to try this recipe and share your feedback. Pair it with a grilled chicken breast or a light fish for a complete and satisfying meal. Bon appétit!