Butter Lettuce and Fresh Herbs with Maytag Blue Cheese
Sara Remington
Ingredients
- 1/2 cup pear vinegar or other fruit vinegar
- 1 tablespoon finely minced shallot
- 1 tablespoon whole-grain mustard
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 heads butter lettuce
- 1/4 cup Maytag blue cheese, crumbled
- 4 shallots, finely diced
- 1 bunch tarragon
- 1 bunch chervil
Preparation
1. To make the dressing, combine the first 3 ingredients (through mustard) in a blender. Slowly add the oil in a thin stream; blend. Season with salt and pepper; set aside.
2. Wash lettuce, and separate leaves. For each serving, toss 5 large leaves in 2 tablespoons dressing. Place leaves on plate, stacking them largest to smallest. Top with 1 tablespoon blue cheese, 1 tablespoon diced shallot, and 1 teaspoon each tarragon and chervil leaves.
Print
- Yield: Makes 4 servings (serving size: about 2 cups)
Prep: 15 minutes.
Nutritional Information
| Calories per serving: | 313 |
|---|---|
| Fat per serving: | 30g |
| Saturated fat per serving: | 5g |
| Monounsaturated fat per serving: | 20g |
| Polyunsaturated fat per serving: | 3g |
| Protein per serving: | 5g |
| Carbohydrates per serving: | 8g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 6mg |
| Iron per serving: | 3mg |
| Sodium per serving: | 294mg |
| Calcium per serving: | 157mg |
Health
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