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Romaine Wedges with Tangy Blue Cheese Vinaigrette
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 1/2 teaspoons anchovy paste
- 1 garlic clove, pressed
- 1 cup crumbled Maytag blue cheese (about 4 ounces)
- 2 small hearts of romaine, halved lengthwise
- 1/2 small red onion, thinly sliced
Directions:View on Bon Appetit
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