my last food post —sorry if lately I’m too philosophical for a cooking blog— here is this super delicious salad.
Romaine lettuce (from my kitchen garden) with extra virgin olive oil.
4 cups of Romaine lettuce, chopped
3 Tbs. of extra virgin olive oil
½ cup of chopped walnuts
½ cup of blue cheese crumbs
Coarse sea salt
In a skillet over medium heat roast the walnuts until brownish and fragrant. Set aside and let cool down completely. In a bowl, combine the romaine with the olive oil. Add the walnuts and the blue cheese and combine. Salt to taste.