Romaine Hearts with Chunky Blue Cheese Vinaigrette

© 2025 | http://angiesrecipes.blogspot.com

An uber-simple salad, this is a spinoff of the classic iceberg wedge with blue cheese dressing. But instead of iceberg, I used romaine hearts. The classic creamy blue cheese dressing gets an upgrade with large crumbles of blue cheese tossed in a pungent vinaigrette. Add some crispy croutons and smoky bacon to the salad if you wish. I used Castello Danish blue, which contains animal rennet, so it is not suitable for vegetarians.

 

3 Spring onions, thinly sliced, including some dark green stalk 150 g Blue cheese, coarsely crumbled (I used Castello Danish Blue) Zest and juice of 1 organic lemon 3 tbsp White wine vinegar Salt and pepper, to taste 125 ml Extra-virgin olive oil 2 Romaine hearts, quartered lengthwise Parsley, chopped Cherry tomatoes, to garnish

1. In a bowl, combine the chopped spring onions, crumbled blue cheese, lemon zest, juice, vinegar, a generous pinch each of salt and pepper, and the olive oil. Stir gently to mix but not break the blue cheese into smaller crumbles.
2. Place the romaine hearts on a platter. Spoon the vinaigrette over each wedge. Sprinkle the chopped parsley and extra black pepper over, and garnish with cherry tomatoes if you like.

© 2025 | http://angiesrecipes.blogspot.com