ingredients

  • ½ cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 ½ teaspoons anchovy paste
  • 1 garlic clove, pressed
  • 1 cup crumbled Maytag blue cheese (about 4 ounces)
  • 2 small hearts of romaine, halved lengthwise
  • ½ small red onion, thinly sliced

directions

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.

Categories

Web

MacGourmet downloadRomaine Wedges with Tangy Blue Cheese Vinaigrette. To import, drag image to your MacGourmet recipe box.

source

Bon Appétit

servings/yield

4 servings

rating