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    romaine wedges/tangy blue cheese vinaigr


    Source of Recipe


    Bon Appétit | April 2008

    Recipe Introduction


    Makes 4 servings

    Recipe Link: http://epicurious.com

    List of Ingredients




    1/2 cup extra-virgin olive oil (I use less)
    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

    Recipe



    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

 

 

 

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