Recipe by COOKGIRl
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.
Top Review by Annacia
Oh My Goodness, I love this dressing. Think I'll be carrying it around in a flask for ready use at any time or place. The decreased sugar was a wonderful idea, I wouldn't really want it any sweeter for my taste. My single swap was to use feta for the blue cheese as I don't normally keep it on hand but I do have "Greek" oregano and a couple of blood oranges currently. How fortuitous! I made 1/2 the recipe amount and I'm already looking to finishing it tonight for dinner (the first 1/2 was today's lunch).
- 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
Directions See How It's Made
- 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.