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[edit] Ingredients
1 |
cup oil |
1 |
|
1 |
tablespoon paprika |
½ |
tablespoon salt |
½ |
tablespoon Worcestershire sauce |
½ |
tablespoon dry mustard |
1 |
teaspoon minced garlic |
¾ |
teaspoon freshly-ground black pepper |
4 |
ounces blue cheese crumbled |
2 |
heads romaine lettuce |
2 |
avocados peeled, pitted |
2 |
hard-boiled eggs chilled, sliced |
16 |
olives sliced in thirds |
3 |
|
1 |
jar pimento slices - (4 oz) |
[edit] Preparation
Step 1 |
For the Dressing: Combine the oil, vinegar, paprika, salt, Worcestershire sauce, dry mustard, garlic and pepper. Whisk vigorously and pour over the blue cheese. Mix thoroughly. (Makes 2 cups) |
Step 2 |
For the Salad: Remove the outside leaves from the romaine. Cut the hearts of romaine in quarters and flatten them until they sit level. Place each quarter on a serving plate. Slice the avocados and fan the slices over the romaine hearts. Next, top the avocados with 2 slices of hard-boiled egg, then 6 olive slices. Place the anchovy and pimento slices in layers across the ends of the romaine wedges. Top each with dressing. |
Step 3 |
[edit] About Hearts Of Romaine Salad
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