Romaine and Gorgonzola Salad

Submitted by Tuck Burnette

"For this dish, which feeds six persons, use a whole head of romaine (Cos) lettuce, not a heart of romaine. Serve this before dessert, or alongside a roast. Four ounce pieces of real Gorgonzola, are sold vacuum sealed, at some grocery stores. Keep cheese at room temperature for several hours."

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 6-8

ingredients

• 1 whole head romaine lettuce
• 5 tablespoons extra virgin olive oil
• 1 -2 tablespoon choice wine vinegar
• salt and pepper
• 4 ounces gorgonzola, crumbled
• 1⁄2 cup walnut halves, broken

directions

1. Tear the lettuce into pieces, discarding any bruises. Wash and dry well.
2. Put the oil and vinegar into a bowl with a pinch of salt and rather a lot of pepper. Mash in half of the cheese. Add half of the walnuts, and the lettuce. Toss thoroughly.
3. Add the remaining Gorgonzola, and remaining walnuts, to the top of the salad and serve at once.