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Hearts of Romaine Salad

Hearts of Romaine Salad
Los Angeles Times

Dear SOS: Last night we had an anniversary dinner at our favorite restaurant east of the Harbor Freeway, the Dal Rae in Pico Rivera. We had a favorite salad as a preliminary, hearts of romaine with their special dressing. Could ... Read more

Total Time: 40 minutes | Serves 8


  • 1 cup oil
  • 1 cup red wine vinegar
  • 1 tablespoon paprika
  • 1/2 tablespoon salt
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon dry mustard
  • 1 teaspoon minced garlic
  • 3/4 teaspoon pepper
  • 4 ounces blue cheese, crumbled

Step 1Combine 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.


  • 2 heads romaine lettuce
  • 2 avocados, peeled and pitted
  • 2 chilled hard-boiled eggs, sliced
  • 16 olives, sliced into thirds
  • 3 (2-ounce) cans anchovies, sliced
  • 1 (4-ounce) jar pimento slices

Step 1Remove 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.


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