Lettuce and Blue Cheese Salad
Ingredients
- 1 Romaine lettuce salad
- 1 red onion
- 100 g blue cheese
- 2 cloves of garlic
- 4 anchovy fillets
- 1 tablespoon balsamic vinegar
- 4 tablespoon extra virgin olive oil (preferably cold-pressed olive oil)
- salt and pepper to taste
- ½ chili pepper optional
Instructions
Prepare the sauce
- Mince the garlic, and chop the anchovy fillets finely (until it resembles a purée).Mix olive oil, balsamic vinegar, garlic, and the anchovy fillets.Add crumbled blue cheese, salt, and pepper, and mix well.
Assemble the salad
- On a large plate, lay out the lettuce salad leaves. You can cut them in halves if the leaves are too large.Distribute the sauce evenly over the lettuce leaves. Add thinly sliced red onion on top and serve. (We prefer mincing the onion with hands before serving so that it starts juicing and becomes softer.)Enjoy it as an appetizer or try it with these tempting beef kebabs - they will make a perfect duo for your summer grill party.
Video
Notes
- Roquefort and Gorgonzola are great options for this salad.
- You can replace Romaine lettuce salad with iceberg salad or any other crunchy salad with smaller leaves, so it's easy to grab as a snack.
- Serve as a side dish to grilled meat or fish.
