This weeks salad dish is a remake of a treasured standard. The dressing has a great flavor, and the chunks of blue cheese definitely make it look pretty. I think I may be starting to prefer it more than the original. Let’s see what you think!
1/2 cup Fresh Lemon Juice
1 tablespoon Worcestershire Sauce
1 1/2 teaspoon Black Pepper
1 cup Blue Cheese, crumbled
Romaine Lettuce
Slivered Almonds
Let’s make the dressing first!
Whisk together the lemon juice, garlic, Worcestershire,
mustard, and pepper. Blend well.
Little by little, whisk in the oil and the the blue cheese.
Refrigerate the dressing for about 1 1/2 – 2 hours
before serving.
Chop or tear the romaine lettuce.
Top with the dressing.
Sprinkle the almonds all over the salad.
When you are not having this salad as a part of a meal,
it can become the meal by adding pieces of chicken breast.
Enjoy!!
hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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