It’s the Blue Cheese
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DEAR SOS: Last night we had an anniversary dinner at our favorite restaurant east of the Harbor Freeway, the Dal Rae in Pico Rivera. We had a favorite salad as a preliminary, hearts of romaine with their special dressing. Could you please request a copy of the recipe for this delightful salad?
LORNA SKEIE
Via e-mail
DEAR LORNA: Going west is overrated. The Dal Rae creamy blue cheese dressing is really good and can be used on a variety of salads. Don’t forget to read through the entire recipe before you begin.
Vietri plate from Room With a View Stores. Xochi napkin from Leonora Moss, Sierra Madre.
Hearts of Romaine Salad
Active Work Time: 20 minutes * Total Preparation Time: 40 minutes
DRESSING
1 cup oil
1 cup red wine vinegar
1 tablespoon paprika
1/2 tablespoon salt
1/2 tablespoon Worcestershire sauce
1/2 tablespoon dry mustard
1 teaspoon minced garlic
3/4 teaspoon pepper
4 ounces blue cheese, crumbled
Combine the oil, vinegar, paprika, salt, Worcestershire sauce, dry mustard, garlic and pepper. Whisk vigorously and pour over the blue cheese. Mix thoroughly. Makes 2 cups.
SALAD
2 heads romaine lettuce
2 avocados, peeled and pitted
2 chilled hard-boiled eggs, sliced
16 olives, sliced into thirds
3 (2-ounce) cans anchovies, sliced
1 (4-ounce) jar pimento slices
Remove the outside leaves from the romaine. Cut the hearts of romaine in quarters and flatten them until they sit level. Place each quarter on a serving plate. Slice the avocados and fan the slices over the romaine hearts. Next, top the avocados with 2 slices of hard-boiled egg, then 6 olive slices. Place the anchovy and pimento slices in layers across the ends of the romaine wedges. Top each with dressing.
8 servings. Each serving: 426 calories; 1,525 mg sodium; 76 mg cholesterol; 39 grams fat; 6 grams saturated fat; 7 grams carbohydrates; 12 grams protein; 2.44 grams fiber.
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