1/2 c extra-virgin olive oil3 tbsp white balsamic vinegar1 1/2 tsp anchovy paste1 garlic clove, pressed1 c, or about 4 oz, crumbled Maytag blue cheese2 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.
From the Bon Appetit Test Kitchen, Bon Appetit April 2008