04/17/2017 Chopped Salad with Blue Cheese Dressing

Chopped Salad with Blue Cheese Dressing

Recipe Courtesy of Cindy Schumacher

1/2 cup walnuts
1 Tbsp. grated white onion
1 1/2 tsp. Dijon mustard
3 Tbsp. red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces blue cheese, crumbled
2 romaine hearts
1/2 cup celery, finely chopped
2 carrots, finely chopped
1/2 cucumber, seeded and cut into 1/2-inch dice
1 Fuji apple, cut into 1/2-inch dice
1 avocado, cut into 1/2-inch dice
2 Tbsp. thinly shredded basil leaves

Preheat the oven to 350. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool and then coarsely chop.
In a large bowl, whisk the onion with the Dijon mustard and red wine vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy. Quarter the hearts of romaine lengthwise and thinly slice crosswise. Combine the lettuce, celery, carrots, cucumber, apple, avocado, basil and walnuts. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.