Maybe it's because we have so much Halloween candy leftover I felt compelled to make something a little healthier. Who knew Mother Nature would be playing a horrible trick on the trick-or-treaters when I bought boxes of King Sized Kit Kats, Skittles, and Swedish Fish. Not even the allure of acquiring massive amounts of candy seemed to be enough of an enticement for costumed munchkins to want to brave the cold, windy, rainy weather on Saturday. In what is probably a bit of revisionist history, I remember spending hours walking through the neighborhood on the quest to fill up our pillowcase bags with as much penny candy as possible. Regardless of how numb our little fingers and toes got or how drenched we became, wicked weather would not get in the way of our unflinching determination. No matter what costume we were wearing, we took pride in being 'candy sluts' for the day.
"To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad." George Ellwanger If there was ever a salad worthy of being put in the elusive category of perfect, the Blue Cheese Romaine Salad with Lemon Vinaigrette stands a really good chance of gaining entry. From the Maytag Blue Cheese to the sautéed pine nuts to the lemon vinaigrette, you are reminded why not all salads are created equal.
I am often guilty of paying more attention to the main course, sides, and dessert than I do to the salad, sometimes forgetting first impressions really do matter. And if there were ever a salad to leave a lasting impression, it would be this Blue Cheese Romaine Salad w/ Lemon Vinaigrette.
With Romaine being one of the lettuces available year round, this salad has the potential of being one you could make year round.
What is not to love about a salad that looks deceivingly simple yet delivers so many different flavor notes? The full bodied Maytag Blue Cheese brings a savoriness and saltiness while the rich buttery taste of sautéed the pine nuts compliment the romaine and granny smith apples perfectly. This could be one of the best, most impressive four ingredient salads you will serve to your family and friends.
I prefer to sauté my pine nuts, although you could also bake them on a small sheet pan in a pre-heated 350 degree (F) oven for 4-6 minutes (stirring at least once). However considering pine nuts can be a bit on the expensive side, I feel a need to hover over them. While not the worst thing in the world, but burnt pine nuts are inedible.
With very few exceptions I don't buy bottled dressings, especially since making them is so easy. This Lemon Vinaigrette follows the 3-1 extra-virgin olive oil to lemon juice ratio. Brown sugar replaces the more typical dijon mustard. The result was a smoother, less tart dressing.
Made in either a food processor or a blender, this is one of those 'you want to lick the bowl' kind of dressings because you do not want a drop to go to waste. Seriously, there are no bottled dressings coming close to its' deliciousness. Make sure you use a high quality extra-virgin olive when making a salad dressing. For the price ($10.00) and flavor, Sur la table's olive oil is a great option.
Some of a salad's most flavorful elements often fall to the bottom of platter when tossed. The only parts of this salad needing to be dressed are the apples and romaine lettuce. So toss them first and then top the salad with the crumbled blue cheese and sautéed pine nuts. It's not just about taste, it's also about presentation (I have been permanently brainwashed by the likes of Martha Steward and Ina Garten).
Pair this Blue Cheese Romaine Salad with Lemon Vinaigrette with a roast chicken, grilled fish, or a great steak. Keep your sides to a minimum (think less is more) and you have the makings of an amazing meal. It would be shame, maybe almost a crime, for there to be too many 'side' distractions to this salad.
Instead of Granny Smith Apples you could also use Asian or Red Anjou Pears in this salad. But when choosing a blue cheese, buy it in a chunk rather than in the pre-crumbled container. For salads, I am big fan of the made in Iowa Maytag Blue Cheese. However, any number of artisanal blue cheeses out there would work well in this salad (just don't buy a container of those blue cheese crumbles, okay?).
Next time you are planning to make a salad for a dinner party, think of making a salad having the ability to make both great first and lasting impressions. Think of this Blue Cheese Romaine Salad w/ Lemon Vinaigrette. You may never buy a store-bought dressing again.
Blue Cheese Romaine Salad w/ Lemon Vinaigrette (slight adaptation to the Blue Cheese Romaine Salad from Taste of Home Entertaining, Winter 2005)
Ingredients
Dressing
1/3 cup fresh squeezed lemon juice (from one large lemon)
1 Tablespoon light brown sugar
1 garlic clove, peeled
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil
Salad
1/2 cup pine nuts
1 Tablespoons unsalted butter
6 cups torn romaine (from approximately 3 stalks of romaine)
4 ounces blue cheese, crumbled (recommend Maytag Blue Cheese)
1-2 medium Granny Smith Apples, sliced (alternately could use sliced Asian or Red Anjou pears)
Directions
1. In a small heavy bottomed sauté pan, melt butter over medium-low heat. Add pine nuts. Stir frequently until pine nuts have turned golden brown. Remove pan from heat. Transfer pine nuts to a dish and set aside to cool.
2. In a food processor or blender, combine lemon juice, brown sugar, garlic, salt and pepper. Process until smooth. Gradually add oil in a steady stream until well blended. Pour dressing into a sauce boat and set aside.
3. In a large serving bowl, layer romaine on bottom followed by sliced granny smith apples. Pour dressing over romaine and apples and toss until well coated.
4. Top tossed salad with crumbled blue cheese and golden pine nuts. Serve immediately.
