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Romaine Wedges with Tangy Blue Cheese Vinaigrette

4.8

(48)

Image may contain Plant Dish Food Meal and Vegetable
Romaine Wedges with Tangy Blue Cheese VinaigretteKana Okada

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. 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.

TagsSaladRomaineLettuceLeafy GreensVegetableAnchovyFishSeafoodSideLunchDinnerNut FreeGluten FreeQuickEasyNo-CookBon Appétit
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