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Culinary SOS

It's the Blue Cheese

April 11, 2001|CINDY DORN | TIMES STAFF WRITER

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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