1 head iceberg lettuce
1 avocado, peeled, seeded and cut into thick wedges
1 small red onion, thinly sliced
1 or 2 ripe tomatoes
Bleu Cheese Vinaigrette:
3 T. red wine vinegar
1 T. fresh chives
2 tsp. minced shallots
1 tsp. Dijon mustard
1 tsp. minced garlic
6-8 T. good olive oil
2 oz. bleu cheese (about 1/4 cup)
kosher salt & pepper
Soak head of lettuce in water for 5 minutes. Remove from ice water and drain well. If you have a salad spinner, spin wedges after cutting to remove all water.
Place vinegar, chives, shallots, garlic, mustard in mixing bowl of
blender. Blend together; slowly add olive oil, until emulsified. After
dressing comes together, crumble in the bleu cheese and season with salt
& pepper to taste.
Place lettuce wedges in salad bowl along with tomatoes, avocado and onion. Drizzle with dressing. May add grilled steak to make this a meal!
Presented by: Ron Watkins, The Grill at Highlands Row