Prep 15 mins
Cook 0 mins
This probably is an interpretation of a Basque salad and not traditional-who knows? Normally I would use a 'bleu de Basque' cheese but the store was out of stock and I substituted Oregon made 'Smoky Bleu' cheese from Rogue Creamery. From taproduce.com via Pierre Bain at Fandango Restaurant. Dressing is from taproduce.com by way of Allrecipes.
- 8 cups loose leaf lettuce (try a variety of lettuce including heirloom lettuce if possible)
- 2 medium tomatoes, sliced (heirloom tomatoes if available)
- 1⁄2 cup walnuts
- 1 cup blue cheese, crumbled
- 1 orange, peeled, seeded and sectioned (Blood orange or Valencia would be great!)
- 2 hard-boiled eggs, quartered
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup raspberry vinegar
- 1 tablespoon white sugar (decreased from 1/2 cup)
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon dried Mediterranean oregano (or 1 teaspoon fresh if you have it)
- 1⁄4 teaspoon ground black pepper
- In a jar with a tight fitting lid combine olive oil, vinegar, sugar, Dijon mustard, oregano and pepper. Shake well.
- Tear the lettuce and place on individual salad plates.
- Add the tomato pieces, walnuts, and blue cheese.
- Garnish with orange sections and egg quarters; drizzle with raspberry vinaigrette. Finish with a sprinkle of fresh cracked black pepper.
Better than TV. I'm clearly missing some opportunities. Made for ZWT#8~Spain.
Great salad! Made everything exact but don't like raspberry anything so I used good ol' balsalmic vinegar. Tasted wonderful!