Nepenthe's Chopped Salad with Roquefort Dressing

By Foodiewife

Nepenthe's Restaurant is located in Big Sur, CA. Over the last 40 years, I've had my share of their Ambrosia Burger (the best) and the green salad that is served with it. I love their house blue cheese vinaigrette. I bought their cookbook, "My Nepenthe" and here is the recipe!

Ingredients

• DRESSING:
• 2 teaspoons granulated garlic
• 2 teaspoons basil, dried
• 2 teaspoons oregano, dried
• 2 teaspoons mustard, dried
• 2 teaspoons black pepper, coarsely ground
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 5 to 6 ounces Roquefort cheese (or Gorgonzola)
• 2/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup canola or safflower oil
• SALAD:
• 2 heads romaine lettuce
• 1 head green leaf lettuce
• 4 to 6 cherry tomatoes

Details

Servings 10
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

Using a quart-size mason jar, combine the garlic, basil, oregano, mustard, pepper, sugar and salt in the jar. Crumble the cheese and add to the jar.
Add the vinegar and oils.

Cover and shake vigorously until thoroughly combined. Taste and adjust seasonings as directed. This makes a lot of dressing so store in the refrigerator. It will last several days.

For the salad, wash and thoroughly dry the lettuces (I love my salad spinner for this). If using a spinner, I find it's easier to tear the lettuce and place into the salad spinner. Fill with cold water, swish around, then drain. Then spin until all the water is out of the leaves. Keep the greens chilled in the refrigerator until ready to serve the salad.

To serve, add the desired amount amount of dressing. Add less than you think you need, toss, and then taste. Nobody wants a soggy salad!