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Romaine Wedges with Tangy Blue Cheese Vinaigrette


  • 1/2 c extra-virgin olive oil
  • 3 Tbsp white balsamic vinegar
  • 1 1/2 tsp anchovy paste
  • 1 garlic clove, pressed
  • 1 c, or about 4 oz, crumbled blue cheese
  • 2 small hearts of romaine, halved lengthwise
  • 1/2 small red onion, thinly sliced


Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces. Season with salt and generous amount of cracked pepper. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion.

From the Bon Appetit Test Kitchen, Bon Appetit April 2008

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