Name: Romaine Wedges with Tangy Blue Cheese Vinaigrette
Prep time: 15 minutes
Total time: 15 minutes
Yield: Makes 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 3 tablespoons white balsamic vinegar; 1 1/2 teaspoons anchovy paste; 1 garlic clove, pressed; 1 cup crumbled Maytag blue cheese (about 4 ounces); 2 small hearts of romaine, halved lengthwise; 1/2 small red onion, thinly sliced

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Romaine Wedges with Tangy Blue Cheese VinaigretteKana Okada

Recipe information

Total Time
15 minutes
Yield
Makes 4 servings

Ingredients

1/2 cup extra-virgin olive oil

3 tablespoons white balsamic vinegar

1 1/2 teaspoons anchovy paste

1 garlic clove, pressed

1 cup crumbled Maytag blue cheese (about 4 ounces)

2 small hearts of romaine, halved lengthwise

1/2 small red onion, thinly sliced

Preparation

Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces. Season with salt and generous amount of cracked pepper. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion.

TagsSalad Romaine Lettuce Leafy Greens Vegetable Anchovy Fish Seafood Side Lunch Dinner Nut Free Gluten Free Quick Easy No-Cook Bon Appétit

Recipe notes

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