romaine salad with blue cheese vinaigrette

Yeah, yeah, yeah... It's just salad.

Really almost just lettuce.

Except for the dressing.

I love blue cheese dressing.

And I make a great one using tons of cream
and cheese and sour cream.

This olive oil-based version is lighter and,
even with the oil and cheese, probably at least a little healthier.

And it's easy and looks great.
Oh, and the anchovy paste in here does not make it taste fishy.
It just gives it a little different saltiness than adding salt.
If the idea of anchovy paste skeevs you out, just omit it.
If you think it needs to be saltier, just add a little sea salt to taste.

romaine salad with blue cheese vinaigrette


4-6 servings


1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh chives
4 tablespoons white balsamic vinegar
1 1/2 teaspoons anchovy paste
1 garlic clove, minced
1 cup (about 4 ounces) crumbled blue cheese
(Maytag is nice. I used Salem. Whatever you like would work.)
3 hearts of romaine lettuce
1/2 small red onion, thinly sliced


Whisk together olive oil, chives, vinegar,
anchovy paste and garlic in medium bowl.
Whisk in blue cheese crumbles.
Use a fork to smash some of the cheese,
but leave some pieces whole.

Season with pepper to taste.


To compose salad there are many options.

Chop the lettuce, halve the hearts into wedges or pull the leaves off
and layer them on the plate (which is what I did).


Rewhisk dressing just before adding to lettuce.
Drizzle over lettuce and sprinkle with sliced onion.



I think this would also be great with some bacon on it.
I mean, bacon. Duh!

Also some halved grape tomatoes would be tasty.
Maybe some avocado.
Radish.
Whatever you like would work.


I kept this one simple and it was perfect.

I also think you could use feta cheese if you don't like blue.


Me? I love blue.