T.o.b. Recipe

Prepare romaine

Remove any tough outer leaves from the romaine head. Cut the root end off, then slice the head lengthwise into quarters and rinse thoroughly under cold water. Shake off excess water and spin or pat dry. Roughly chop the leaves into 1- to 2-inch pieces; transfer to a large salad bowl.

Slice tomatoes

If using medium tomatoes, core and cut each into 6–8 wedges. If using large tomatoes, cut into 1-inch thick slices then quarter the slices so you have approx. 2 cups of bite-sized tomato pieces. Gently toss the tomatoes with a pinch (about 1/4 tsp) of the coarse sea salt to draw out a bit of flavor, then add to the bowl with the romaine.

Prep onion

Peel the red onion and halve it pole-to-pole. Slice very thin (about 1/8-inch) and separate into rings. If raw onion is strong, rinse the slices under cold water for 30 seconds and drain. Scatter the onion slices over the lettuce and tomatoes.

Add blue cheese

Crumble the blue cheese with your fingers or fork so there are small to medium-sized pieces (about 1/4- to 1/2-inch). Sprinkle the 3 oz of crumbled blue cheese evenly over the salad.

Season salad

Lightly grind the freshly ground black pepper (about 1 tsp) over the assembled salad. Hold off on additional salt because the vinaigrette and blue cheese provide saltiness; taste after dressing and adjust if needed.

Toss and serve

Pour the prepared Italian vinaigrette (see below) over the salad — start with about half and gently toss with tongs to coat. Add more dressing to taste. Serve immediately so romaine remains crisp.

Mince the garlic finely (or grate with a microplane).

In a medium bowl or jar, combine the red wine vinegar (3 tbsp), fresh lemon juice (1 tbsp), Dijon mustard (1 tsp), honey (1 tsp), minced garlic (1 clove), dried oregano (1 tsp), dried basil (1/2 tsp), crushed red pepper flakes (1/8 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Whisk briefly to combine the solids.

While whisking continuously, slowly stream in the extra-virgin olive oil (1/2 cup) until the vinaigrette emulsifies and thickens slightly. If using a jar, add all ingredients, secure the lid, and shake vigorously until emulsified.

Taste and adjust: if too sharp, add up to 1/2 tsp more honey; if too mild, add 1/2 tsp more salt or another 1/2 tbsp vinegar to brighten. Let the vinaigrette sit 5–10 minutes at room temperature for flavors to meld before dressing the salad.