GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE
Provided by Guy Fieri
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat a grill or indoor grill pan to high.
- Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside. Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside. For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Photograph by Yunhee Kim
BLUE CHEESE VINAIGRETTE
This is a classic vinaigrette recipe with the addition of creamy blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
- Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.
COBB SALAD WITH BLUE CHEESE VINAIGRETTE
Provided by Kelsey Nixon
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- To make the dressing:
- Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
- To make the salad:
- Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
- Just before serving, pour the dressing over the salad and toss.
ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 2 BIG GUY servings
Number Of Ingredients 8
Steps:
- Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.
BLUE CHEESE VINAIGRETTE
Make and share this Blue Cheese Vinaigrette recipe from Food.com.
Provided by Brookelynne26
Categories Salad Dressings
Time 2m
Yield 3/4 cups
Number Of Ingredients 7
Steps:
- Combine the shallot, salt, pepper, and vinegars in a medium bowl. While whisking, slowly pour in the olive oil. Crumble the blue cheese into the bowl and stir with a spoon til the crumbles are coated with the vinaigrette.
Nutrition Facts : Calories 1271.5, Fat 128.6, SaturatedFat 34.5, Cholesterol 85.2, Sodium 1748, Carbohydrate 7.8, Sugar 1.1, Protein 25
BLUE CHEESE VINAIGRETTE
This is a great dressing to have on hand to put on anything from a simple green salad to sliced tomatoes. I like to mix up a batch on Fridays to have on hand for the weekend. I found this recipe on the Epicurious website.
Provided by Hey Jude
Categories Salad Dressings
Time 11m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
- Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
- Blend well.
- Transfer vinaigrette to a bowl; mix in chopped basil.
- Can be prepared 2 days ahead, cover and refrigerate.
BLUE CHEESE AND HEAD CHEESE VINAIGRETTE
Blue cheese and head cheese are tossed in a flavorful Dijon vinaigrette dressing with onion and garlic.
Provided by JEFF CALKINS
Categories Vinaigrette Dressing
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.n
Nutrition Facts : Calories 422.3 calories, Carbohydrate 4.2 g, Cholesterol 81.8 mg, Fat 36 g, Fiber 0.1 g, Protein 20.1 g, SaturatedFat 14.4 g, Sodium 1451.4 mg, Sugar 0.6 g
BLUE CHEESE VINAIGRETTE
Categories Condiment/Spread Cheese Garlic Herb Fall Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)
BLUE CHEESE VINAIGRETTE FOR CHOPPED SALAD FOR ONE
Use this vinaigrette recipe when making a tasty Chopped Salad for One.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- In a container with a lid, shake together vinegar, salt, pepper, and mustard. Add oil and blue cheese, and shake again until well combined.
BLUE CHEESE VINAIGRETTE
People who aren't real fans of blue cheese seem to enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach.
Provided by Barb G.
Categories Salad Dressings
Time 15m
Yield 2-3 cups dressing
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt.
- Cover and process until smooth.
- While processong, gradually add oil in a steady stream until dressing is thickened.
- Stir in remaining blue cheese if desired.
- Serve over salad.
- Cover and fefrigerate leftover dressing.
ICEBERG LETTUCE WITH BLUE CHEESE VINAIGRETTE
Salad is easy when you don't have to chop, shred,or tear any greens. Just quarter a head of iceberglettuce, and top with a zesty blue cheese vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Whisk together vinegar, shallot, and mustard. Pour inoil in a slow, steady stream, whisking constantly untilemulsified. Whisk in half the blue cheese. Season with salt.
- Arrange lettuce wedges on a platter. Drizzle withvinaigrette. Sprinkle with remaining blue cheese, andseason with pepper.
BLUE CHEESE VINAIGRETTE
Even people who aren't big blue cheese fans have told me how much they enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach. -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream until dressing is thickened. Stir in the remaining blue cheese if desired. Serve over salad. Cover and refrigerate leftover dressing.
Nutrition Facts : Calories 122 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 125mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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