Romaine & roquefort salad with herb vinaigrette - bon app
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Chopped fresh basil |
| 2 | tablespoons | Dry red wine |
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Minced shallots |
| 1 | tablespoon | Chopped fresh chives or green onions |
| 1 | tablespoon | Chopped fresh parsley |
| 1½ | teaspoon | Dry mustard |
| 1½ | teaspoon | Sugar |
| 1 | Garlic clove, minced | |
| 1 | cup | Olive oil |
| 2 | Heads romaine lettuce, each quartered through stem | |
| 4 | ounces | Roquefort cheese, crumbled |
Directions
Whisk first 10 ingredients together in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be prepared 4 hour ahead. Cover and refrigerate. Bring to room temperture before using.
Arrange 1 lettuce quarter on each of 8 plates. Drizzle with dressing.
Sprinkle salad with cheese and serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>
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