Lettuce boats with egg and blue cheese

Ingredients:

Salad

• 8 stripes bacon
• 1 large egg
• 2 heads of romaine lettuce

Blue cheese salad dressing

• 1 cup mayonnaise
• 115 g crumbled blue cheese
• 0.5 cups of sour milk
• 1 shallot, peeled
• 1 tbsp. l. grated lemon zest
• 0.5 tsp Worcestershire sauce
• 0.5 tsp salt
• 1/4 teaspoon celery seeds
• 2 tbsp. l. chopped parsley

Preparation:

1. Preheat oven to 190°C.
   
   Place the bacon strips on a wire rack set over a drip pan. Cook in the oven until crispy, about 20 minutes. (To make bacon curls, wrap each slice of raw bacon around a metal skewer in a single layer and place the skewers on the rack.) Pat dry with paper towels.
   
   When the bacon is cool enough to handle comfortably, break it into pieces or in half to create curls.
2. Boil the egg.
   
   Culinary advicePlace the egg in a small saucepan and fill with cold water until completely covered. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain the water and roll the egg between your palm and the countertop to crack the shell, then peel under cold running water. Pass the egg through a fine-mesh sieve.
   
   
   Note
   
   Cook the eggs in hot, but not boiling, water until done. If the sight of overcooked eggs turns you off, take this advice: although "blue eggs" protect against salmonella, try this method of hard-boiling eggs..
3. Remove the outer leaves from the heads of lettuce and rinse them. Cut these leaves into medium-sized pieces and pat dry (use a very sharp knife to minimize moisture loss around the edges). Cut the lettuce heads in half lengthwise along the stem to create 4 wedges. Rinse under cold running water and shake to dry.
4. Divide the lettuce wedges among 4 plates. Top with some shredded lettuce and season with salt and pepper to taste. Drizzle each "boat" with about 1/4 cup of the cheese dressing and top with a little mashed egg and bacon. Serve with the remaining dressing.
   
   Blue cheese salad dressingIn a food processor, puree the mayonnaise, blue cheese, sour milk, shallot, lemon zest, Worcestershire sauce, salt, and celery seed until a chunky but pourable sauce forms. Stir in the parsley and season with plenty of pepper. Use immediately or store in the refrigerator in a tightly sealed container for up to 3 days..