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Citrus, Olive, Onion, and Blue Cheese Salad
This salad, with its bright colors and flavors, always surprises guests when they see it. They are all a but dubious about the mixture of ingredients but are pleasantly surprised by how lovely the flavors blend together. We have an ongoing argument in our household about whether this salad is better with Feta cheese versus blue cheese and iceberg lettuce versus romaine…but they both make great substitutions. The dressing can be made up to 24 hours in advance but the salad should not be mixed until just before serving, although all of the ingredients can be washed and cut ahead of time and stored separately.
1/2 teaspoon salt
Freshly ground black pepper to taste
1 garlic clove
1 tablespoon Dijon mustard
1/4 cup lemon juice
3/4 cup olive oil
10 cups washed and torn romaine lettuce
2 small peeled and chopped oranges
1 small red onion, sliced into rings
2/3 cup crumbled blue cheese
1/2 cup halved black olives
Place the salt and pepper in a small bowl. Add the garlic clove and crush well. Mash the garlic into the salt and pepper to form a thick paste. Add the mustard and mix well. Mix in the lemon juice. Slowly mix in the olive oil, whisking briskly. Toss together the lettuce, oranges, onion, blue cheese, and olives in a large bowl. Add the dressing and toss well to coat. Serve immediately.
Makes 8 servings.
Preparation Time: 15 minutes
Total Time: 15 minutes
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