• Thursday, October 1, 2020

Romaine Salad

Romaine Hearts with Gorgonzola Dressing
June 10, 2014

Equipment needed:
1 large mixing bowl
measuring cup
measuring spoons


6–8 ounces Gorgonzola cheese, room temperature
1/2 cup prepared mayonnaise
1/2 cup sour cream
2 tbsp fresh lemon juice
1/4 tsp black pepper
dash of Tabasco sauce
1/4 cup milk (optional)


2 heads Romaine lettuce
2 large heirloom or beefsteak tomatoes
1 large cucumber
1 large red onion
1 bunch red radishes
1 bunch scallions




This no-cook salad uses Gorgonzola’s powerful flavor to punch up ho-hum romaine lettuce.

Yield: 4–6 servings

In a large bowl, add the softened, room temperature Gorgonzola cheese. Using a fork, mash the cheese into a chunky paste. Add the mayonnaise, sour cream, lemon juice, black pepper and dash of Tabasco; mix well. Taste. If dressing is too thick add 1/4 cup of milk to thin out.

Remove the outer dark leaves of the romaine heads and save for another salad. Rinse romaine hearts and pat dry with paper towels. Cut each romaine head lengthwise into 2 hearts, set aside.

Rinse and cut each tomato into 8 wedges. Rinse cucumbers and cut off ends. Cut cucumber lengthwise and into 1/2-inch thick pieces. Cut red onion into thin slices. Wash radishes and cut off both ends, slice into thin rounds. Rinse scallions and cut off white end, slice on diagonal into 1/4-inch pieces.

In a large mixing bowl, add tomatoes, cucumbers, red onion and radishes. Pour over the vegetables half of the Gorgonzola dressing and mix well. Make sure all vegetables are coated, but do not overdress salad. Cool salad and set aside.

Place one romaine heart on a dinner plate and spoon over the tomato, cucumber, onion and radish salad. Repeat with remaining 3 romaine hearts. Garnish each dish with sliced scallions. Add slices of the grilled flank steak for a complete meat and green salad meal.

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