There are two parts to the Red and Bleu Salad: the red leaf lettuce dressed with homemade blue cheese vinaigrette, and the seasoned, sauteed red onions which sit atop the lettuce with a little crumbled blue cheese. Divide and conquer. This recipe is so simple, though, that there's not much to conquer but an hour.
If you prefer to add some goodies to the salad, a little
cucumber makes it a Red, White and Bleu Salad. Kalamata olives and/or toasted
nuts are good, too. Tomato, however, clashes with the red onion and red
lettuce. (We can't be mixing our winter and summer reds.) So if you add tomato,
go with romaine lettuce instead; it looks better.
2 red onions
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons balsamic vinegar, divided
1 head red-leaf lettuce
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup shallots, minced
1/4 teaspoon each, salt and pepper
1/2 cup extra-virgin olive oil
6 ounces blue cheese, (the crumbly kind) divided
Onions: Cut the onions in half lengthwise and slice the halves 1/4-inch thick. Sauté the sliced onions in the olive oil, salt, pepper, and 2 tablespoons of balsamic vinegar until tender. Remove from the heat and toss with 2 more tablespoons of balsamic vinegar. Set aside to cool.
Lettuce and Dressing: Wash the lettuce, pat it dry and tear it for serving.
In a small bowl (or food processor) whisk the vinegar, mustard, shallots, and salt and pepper together. Slowly add the olive oil, whisking continually, until it emulsifies. Mash 3 ounces of the blue cheese and mix with the dressing. Toss the lettuce and dressing (to taste) together.
To serve, place a serving of the dressed lettuce on each plate, top with some of the sautéed onions and crumble a little of the remaining blue cheese over all. Serves 6.