This salad is SO good, it will make you forget all about sugarplums…
Yield: 4 servings
6 ounces Maytag Blue cheese
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon chopped garlic
Salt and black pepper
1 1/2 cups olive oil
1/2 cup buttermilk
Dash Worcestershire sauce
Dash pepper sauce
6 cups hearts of Romaine lettuce or Iceberg lettuce wedges
1/2 cup toasted hazelnuts or pine nuts
6 ounces crispy bacon
2 Roma tomatoes, finely diced
2 scallions, chopped
In a food processor, fitted with a metal blade, combine the egg, 4 ounces of the blue cheese, mustard, honey and garlic. Puree until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running, add the buttermilk. Season the dressing with the Worcestershire sauce, pepper sauce, salt, and pepper.
In a mixing bowl, toss the hearts of Romaine with as much dressing as desired as well as the bacon, tomatoes and toasted nuts.
Place the Romaine or wedges in the center of each of four plates. If you are using Iceberg lettuce wedges, pour dressing over them and sprinkle with bacon, tomatoes and nuts.
Sprinkle each salad with the remaining blue cheese and chopped scallions.
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