Recipe of Favorite Romaine Salad with Kumquat and Blue Cheese Vinaigrette

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Ultimate Romaine Salad with Kumquat and Blue Cheese Vinaigrette. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Romaine Salad with Kumquat and Blue Cheese Vinaigrette, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Romaine Salad with Kumquat and Blue Cheese Vinaigrette delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Romaine Salad with Kumquat and Blue Cheese Vinaigrette is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Romaine Salad with Kumquat and Blue Cheese Vinaigrette using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Romaine Salad with Kumquat and Blue Cheese Vinaigrette:

1. 1 cup Safflower oil or extra-virgin olive oil
2. 4 oz Crumbled blue cheese
3. 1/2 cup cider vinegar (use less depending on how tart you like dressing)
4. 1 tsp garlic salt
5. 1 Freshly ground black pepper
6. 6 Kumquats, sliced, seeds removed
7. 1 head freckle romaine or 1 or 2 hearts of romaine cut in half lengthwise
8. 4 to 6 leaves of spinach
9. 1 ripe pear, cored, sliced into wedges
10. 2 slice bacon, cooked crisp, drained, crumbled, (optional)
11. 2 sprigs fresh basil, preferably with blooms (GARNISH)

Steps to make to make Romaine Salad with Kumquat and Blue Cheese Vinaigrette

1. Combine oil and blue cheese in small bowl or a glass measuring cup with a handle.
2. Using a fork, mash about 1/2 of the blue cheese into the oil, pressing fork against side of bowl or measuring cup (the oil will be bluish when finished)
3. Stir in the viegar, garlic salt and ground pepper. Add kumquat slices; set aside. This recipe will make more then you will use. Dressing can be stored for one week in the refrigertor, well sealed in a nonreactive container.
4. Make a shallow trim on the root end of the lettuce, deep enough so the larger leaves disconnect but the smaller, interior leaves stay attached together.
5. Arrange on large plate or platter and surround with spinach leaves. Place pear wedges at base of lettuce. Stir dressing. Spoon on just enough dressing to lightly coat the lettuce leaves, caputuring as many kumquat slices with the spoon as possible. If using, scatter crumbled bacon on top. Garnish with basil.
6. Bring salad to table and show it off. Using a serrated knife, cut lettuce and spinach crosswise into bite-size pieces and serve.
7. Nutrition information (per serving using a total of 1/4 of dressing for the salad, no bacon): 300 cal, (49% from fat), 16 g fat, 5 g saturated fat, 38 mg cholesterol, 3 g carbohydrates, 7 g protein, 420 mg sodium, 3.5 g fiber

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So that is going to wrap this up for this special food How to Make Award-winning Romaine Salad with Kumquat and Blue Cheese Vinaigrette. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!