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Hearts of Romaine Salad

Time40 minutes
YieldsServes 8
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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 you please request a copy of the recipe for this delightful salad?

Lorna Skeie

Via e-mail

Dear Lorna: Going west is overrated. The Dal Rae creamy blue cheese dressing is really good and can be used on a variety of salads. Don’t forget to read through the entire recipe before you begin.

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Dressing

1

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.

Salad

1

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.