Hearts of Romaine With Blue Cheese Dijon Dressing

⏱ 10 mins 🍽 2 serving(s) 🏷 Greens

This simple salad showcases crisp, quartered hearts of romaine lettuce. It is dressed with a creamy, piquant vinaigrette made from blue cheese, Dijon mustard, and cider vinegar, enriched with hazelnut or olive oil. The finished dish is garnished with toasted pecans and briny capers for added texture and flavour, creating a quick and elegant starter or side.

Hearts of Romaine With Blue Cheese Dijon Dressing

Ingredients

  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup hazelnut oil or 1/4 cup olive oil
  • 2 ounces blue cheese, crumbled
  • 1 tablespoon drained capers
  • 1 tablespoon pecans
  • 1/2 head romaine lettuce, trimmed,quartered lengthwise

Method

  1. Combine the cider vinegar and Dijon mustard in a mixing bowl.
  2. Slowly whisk the hazelnut or olive oil into the vinegar mixture.
  3. Stir the crumbled blue cheese and drained capers into the dressing.
  4. Add salt and freshly ground black pepper according to your preference.
  5. Arrange one quarter of the romaine lettuce head on each serving plate.
  6. Scatter the tablespoon of pecans over the arranged lettuce.
  7. Generously spoon the prepared dressing over each salad and serve immediately.

Nutrition (per serving)

Sodium564900 mg

Recipe details

CategoryGreens
AuthorDanny Beason