Romaine Wedges With Tangy Blue Cheese Vinaigrette

1 fave
More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
435
FAT
123%
CHOL
15%
SOD
34%

Comments

I make this dressing and store it in the fridge. However, it pretty much solidifies in there. I add mustard to it, which helps a bit with keeping from solidifying too much and adds a bit more tang. Overall, doesn't end up being any kind of problem, and I have it pretty much every day on my lunch salads.
4074592f549b   •  5 Jul   •  Report
Add a comment

Ingredients for 4 servings

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

You might also like

California Greek Salad
Pamela Salzman
Caesar Wedge Salad With Bacon & Parmesan
Simple Bites
Parmesan Chicken With Caesar Roasted Romaine
Bon Appetit
Sliced Steak Gyros
Every Day with Rachael Ray
Steak And Bacon Blue Cheese Wedge
Tyler Florence
Greek Salad
The Pioneer Woman
Italian Chopped Salad With Fresh Mozzarella And...
The Cozy Apron
Chicken Taco Cornbread Wedges With Ranchero Cil...
Picky Palate
Grilled Halibut, Lettuce, And Tapenade Bundles
Sunset
Avocado, Tomato, And Romaine Salad
Sunset