Basque Salad

"This probably is an interpretation of a Basque salad and not traditional-who knows? Normally I would use a 'bleu de Basque' cheese but the store was out of stock and I substituted Oregon made 'Smoky Bleu' cheese from Rogue Creamery. From taproduce.com via Pierre Bain at Fandango Restaurant. Dressing is from taproduce.com by way of Allrecipes."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
Ready In:
15mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • In a jar with a tight fitting lid combine olive oil, vinegar, sugar, Dijon mustard, oregano and pepper. Shake well.
  • Tear the lettuce and place on individual salad plates.
  • Add the tomato pieces, walnuts, and blue cheese.
  • Garnish with orange sections and egg quarters; drizzle with raspberry vinaigrette. Finish with a sprinkle of fresh cracked black pepper.

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Reviews

  1. Oh My Goodness, I love this dressing. Think I'll be carrying it around in a flask for ready use at any time or place. The decreased sugar was a wonderful idea, I wouldn't really want it any sweeter for my taste. My single swap was to use feta for the blue cheese as I don't normally keep it on hand but I do have "Greek" oregano and a couple of blood oranges currently. How fortuitous! I made 1/2 the recipe amount and I'm already looking to finishing it tonight for dinner (the first 1/2 was today's lunch).
     
  2. Better than TV. I'm clearly missing some opportunities. Made for ZWT#8~Spain.
     
  3. Great salad! Made everything exact but don't like raspberry anything so I used good ol' balsalmic vinegar. Tasted wonderful!
     
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