Description
A fresh romaine salad with an intense blue cheese is anything but boring. Enjoy with colorful jewels of tomatoes, sopressata, and pepperoncini.
Ingredients
Scale
- 1 HEAD ROMAINE LETTUCE HEARTS
- 1 CUP HEIRLOOM CHERRY TOMATOES
- 1 SMALL ENGLISH CUCUMBER
- 1/2 CUP WHOLE PEPPERONCINI
- 1/4 LB THINLY SLICED SOPPRESSATA
- 1/4 CUP CRUMBLY BLUE CHEESE
Dressing
- BALSAMIC VINEGAR, to taste on each plate rather than in the bowl
- EXTRA VIRGIN OLIVE OIL, to taste on each plate rather than in the bowl
- MALDON SALT, to taste on each plate rather than in the bowl
- CRACKED BLACK PEPPER, to taste on each plate rather than in the bowl
Instructions
- Chop romaine into 1/2? thick strips, add to a large bowl.
- Half cherry tomatoes, slice soppressata and pepperoncini into 1/4? strips. Cut cucumber into quarters lengthwise and chop into 1/2? pieces.
- Toss all ingredients together in the bowl with sea salt and black pepper, top with blue cheese and serve with oil and vinegar on the side.
- Category: Side, Salad