recipe: blta wedge salad

bleu cheese vinaigrette:
1/2 C olive oil
4 tblsp white wine vinegar
2 garlic cloves, minced
1-1/2 to 2 tsp anchovy paste
1 C blue cheese crumbles
salt and pepper

4 hearts of romaine, cut in half
2 C cooked bacon, crumbled
2 shallots, thinly sliced
4 radishes sliced thin
salt and pepper to taste
Serves 6-8

For the dressing, whisk together olive oil, vinegar, garlic and anchovy paste till blended. Stir in blue cheese crumbles and season with salt and pepper. Place in the refrigerator until ready to use.

To assemble the salad, place the romaine wedges on a platter or individual plates and pour the dressing over each wedge.

Sprinkle the tops of each wedge with the crumbled bacon, sliced radishes, sliced shallots, season with salt and pepper, and serve chilled.

Adam’s hints:
BLTA = bacon, lettuce, tomato, anchovy…hold the tomato! Originally it was in the recipe but it didn’t work on-set and we never changed the name—my apologies for any confusion.

Comments

[Boldski]

Why is this called a BLTA salad? B = Bacon/Bleu cheese, L = Lettuce (Romaine), T = ???, A = Anchovy

Thanks

[sandra]

Good question!
Adam gave us a little insight in his hint...thanks for asking Kathy!