Romaine Wedges with Tangy Blue Cheese Vinaigrette

The Life Should Be Beautiful philosophy includes a major simplicity quotient. There's nothing wrong with quality prepared products from the grocery store shelf. And salad dressings fit that bill perfectly. Especially some of the ones you can find these days...organic ingredients with no preservatives.

But sometimes a special occasion calls for something homemade. And that special occasion can be nothing else than a beautiful rib-eye steak on the grill with a glass of great Cabernet. That calls for a special salad. It would be perfect with your Christmas rib roast or prime rib. Here it is....

Romaine Wedges with Tangy Blue Cheese Vinaigrette
From Bon Appetit magazine.
Serves four.

1/2 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons anchovy paste
1 garlic clove, pressed
1 cup crumbled Maytag blue cheese (about 4 ounces)
2 small hearts of romaine, halved lengthwise
1/2 small red onion, thinly sliced

Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces. Season with salt and generous amount of cracked pepper. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion.