You know when you find the perfect recipe? It is the recipe that you want to write down, take a picture of, put on the bulletin board? Epicurious.com is one of my favorite sites to get recipes and ideas. I like Epicurious because I can find tested recipes with comments from chef’s and home cooks alike. 

This recipe for Romaine Wedges with Tangy Blue Cheese Vinaigrette is my go to recipe when I am making a salad for home or taking to someone’s house. The recipe was featured in Bon Appetit in April, 2008. Users rated it four stars and 100% would make it again. 

That is a nice endorsement and a recipe I trust.  Its easy and so delicious.  This recipe makes four servings but I have doubled, tripled and even ten-times the recipe for a large group or to keep in the fridge for a few weeks.

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Romaine Wedges with Tangy Blue Cheese Vinaigrette Recipe

1/2 cup extra virgin olive oil

3 tablespoons white balsamic vinegar

1 1/2 teaspoons anchovy paste

1 garlic clove, minced

1 cup blue cheese, crumbled

salt and pepper to taste

2 small hearts of romaine, halved lengthwise

1/2 small red onion, very thinly sliced

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Combine the olive oil, vinegar, anchovy paste and garlic clove in a medium bowl. 

Whisk in the cheese, leaving some pieces whole. Season with salt and pepper to taste. 

Place 1/2 of a romaine heart on a plate. 

Drizzle 1/4 cup of the dressing over the lettuce and top with a few slices of onion.  Enjoy!

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