Son of House of Mole Salad
(adapted from The House of Mole salad, Fort Worth, TX)
1/4 cup white wine or champagne vinegar
2 Tbs water
1 envelope Good Seasons Zesty Italian dressing
1/2 cup extra virgin olive oil
1/4 cup crumbled bleu cheese
Romaine lettuce hearts
Toasted sesame seeds
Shaved curls of Romano, Parmesan or Asiago cheese
In a blender, combine vinegar, water and Good Seasons Zesty Italian dressing mix. Blend on low speed until combined.
With blender running on low, slowly drizzle in the olive oil until emulsified. Add the crumbled bleu cheese and pulse to incorporate it thoroughly into the emulsion.
Chop the hearts of romaine lettuce and toss with the dressing. Just before serving, sprinkle the salad liberally with toasted sesame seeds and cheese curls.
1/4 cup white wine or champagne vinegar
2 Tbs water
1 envelope Good Seasons Zesty Italian dressing
1/2 cup extra virgin olive oil
1/4 cup crumbled bleu cheese
Romaine lettuce hearts
Toasted sesame seeds
Shaved curls of Romano, Parmesan or Asiago cheese
In a blender, combine vinegar, water and Good Seasons Zesty Italian dressing mix. Blend on low speed until combined.
With blender running on low, slowly drizzle in the olive oil until emulsified. Add the crumbled bleu cheese and pulse to incorporate it thoroughly into the emulsion.
Chop the hearts of romaine lettuce and toss with the dressing. Just before serving, sprinkle the salad liberally with toasted sesame seeds and cheese curls.
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