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blue cheese and spinach salad |
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| Ingredients -
Serves 2 |
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Method |
2 bunches fresh spinach
leaves
½ head romaine lettuce, washed
2 tbsp extra virgin olive oil, see recipe
2 tbsp red wine vinegar
¼ tsp freshly ground black pepper, to taste
¼ cup blue cheese, crumbled |
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Choose unbruised spinach leaves and remove their stems. Rinse under cold running
water and pat dry. Cut the spinach leaves and romaine leaves
into thin fork size strips and put into a large salad bowl.
In a small bowl whisk together the mayonnaise, red wine vinegar,
pepper and blue cheese to a smooth creamy consistency.
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Gently
toss the blue cheese mayonnaise into the salad making sure
to coat all the leaves.
Adjust the seasoning and add more blue cheese, if desired.
Serve at once.
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| I recommend young spinach leaves for this
recipe as they are crispier and more tender than the larger
leaves. |
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