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This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. Many people don't realize that some salad dressings don't come from a jar. In the spirit of authenticity, I am calling for iceberg lettuce here, but if you substituted romaine or spinach, I won't tell anyone.
Ingredients
1/2 head iceberg lettuce, pulled apart
2 ripe tomatoes, chopped
1 cucumber, peeled and diced
1 small sweet onion, chopped
1 carrot, peeled and diced
1 clove garlic, minced
1 tablespoon Dijon mustard
Salt to taste
1/4 cup white wine vinegar
3/4 cup olive oil
1/4 cup crumbled Roquefort cheese
Instructions
In a bowl, combine the lettuce, tomatoes, cucumber, onion, and carrot and toss. In another bowl, mix together the garlic, mustard, salt, and vinegar. Whisk in the olive oil in a steady stream until the dressing is thick. Stir in the cheese. Serve at room temperature on the side of the salad.
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This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. Many people don't realize that some salad dressings don't come from a jar. In the spirit of authenticity, I am calling for iceberg lettuce here, but if you substituted romaine or spinach, I won't tell anyone. Ingredients1/2 head iceberg lettuce, pulled apart InstructionsIn a bowl, combine the lettuce, tomatoes, cucumber, onion, and carrot and toss. In another bowl, mix together the garlic, mustard, salt, and vinegar. Whisk in the olive oil in a steady stream until the dressing is thick. Stir in the cheese. Serve at room temperature on the side of the salad.
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