Romaine and Stilton
Published October 6, 2012
Yunhee Kim for The New York Times. Food stylist: Brett Kurzweil. Prop stylist: Leslie Siegel.
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
1 head romaine lettuce
2 roughly chopped pears
¼ pound Stilton
¾ cup toasted, chopped walnuts
Nutritional analysis per serving
15 grams carbs; 14 milligrams cholesterol; 218 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 5 grams fiber; 227 milligrams sodium; 8 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Tear 1 head romaine lettuce into pieces and put in a bowl; add 2 roughly chopped pears. Crumble ¼ pound Stilton on top, dress and toss. Optional: Add ¾ cup toasted, chopped walnuts. Dressing variation: Skip the vinegar and mustard; add ¼ cup chopped tarragon and 3 tablespoons lemon juice.
Private Notes
Comments
What happened to the article with the dressing recipe?
As Cam mentioned, the vinaigrette for this recipe was left out. Here it is from the Oct. 4, 2012 article on pear salads: “Jar Vinaigrette Combine in a jar 1 cup olive oil, 1/3 cup sherry vinegar or wine vinegar (or to taste), 1 to 2 teaspoons Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously. Use as needed; store in the refrigerator.”
I don't know why it's not here but this was the original dressing in the article (I have been making this one for years). Note that it may also have had mustard in it - not sure because I don't like mustard so always omit it from any dressing. But otherwise - this was it. The tarragon is the key thing here. Dressing: • 1 c. olive oil • ¼ c. chopped tarragon • 3 T. lemon juice • Salt • Pepper
As Cam mentioned, the vinaigrette for this recipe was left out. Here it is from the Oct. 4, 2012 article on pear salads: “Jar Vinaigrette Combine in a jar 1 cup olive oil, 1/3 cup sherry vinegar or wine vinegar (or to taste), 1 to 2 teaspoons Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously. Use as needed; store in the refrigerator.”
Dressing recipe from original article: Combine in a jar 1 cup olive oil, 1/3 cup sherry vinegar or wine vinegar (or to taste), 1 to 2 teaspoons Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously. Use as needed; store in the refrigerator.
where is the salad dressing?