Romaine and blue cheese salad
This salad is great by itself as a snack or entrée, or as a perfect addition to many main dishes. When eating this salad, you use the romaine leaves as a utensil to scoop all the delicious sauce up. This salad could be called the “quick Caesar salad”- it is a little spicy and very juicy.
2 romaine salad cores (if you can’t buy the core separately, just use the inner leaves)
1 medium sweet onion, cut in thin slices
For the sauce
200 g blue cheese, crumbled
2 garlic cloves, pressed through a garlic press
4 fillets of anchovies, very finely chopped
3 tbsp Balsamic vinegar
80 g high quality olive oil
Salt and pepper
Makes 4 portions
1. In a small bowl or cup, mix together the Balsamic vinegar, chopped anchovies, salt and garlic. Slowly drizzle the olive oil in the sauce, whisking with a fork constantly. Finally add the crumbled blue cheese and fresh pepper.
2. In a large bowl or plate (the one you will be serving the salad in) arrange the romaine lettuce one by one. If the leaves are too big, cut them in half.
3. Spread the sauce evenly over the leaves and sprinkle the fine onion slices on top.
Recipe: Ārija Avota
Photo: Ieva Andersone (IG: photoievaandersone)
Published: Ievas Virtuve, santa.lv
