Best 6 Romaine Salad With Chives And Blue Cheese Recipes

Romaine salad with chives and blue cheese is a classic combination that offers a delightful balance of flavors and textures. The crisp and slightly bitter romaine lettuce provides a base for the creamy and tangy blue cheese, while the chives add a subtle oniony flavor that brings the dish together. This simple yet satisfying salad is perfect for a light lunch or as a side dish to grilled meats or fish. With its vibrant colors and contrasting textures, it is sure to be a hit at any gathering.

Here are our top 6 tried and tested recipes!

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE

Romaine Salad with Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 2 BIG GUY servings

Number Of Ingredients 8

Ingredients

2 hearts romaine, chopped
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 pound blue cheese crumbles, in specialty cheese section of your market
Salt and pepper

Steps:

Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS

Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans image

Provided by Martina McBride

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup sugar
1/2 cup pecan halves
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 romaine hearts, torn (about 6 cups)
2 ripe pears, thinly sliced or chopped (about 3/4 cup)
5 ounces smoked blue cheese, crumbled
1 avocado, diced
4 thinly sliced green onions (about 1/2 cup)

Steps:

Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

ROMAINE SALAD WITH CHIVES AND BLUE CHEESE

Romaine Salad with Chives and Blue Cheese image

Categories Salad No-Cook Low Carb Vegetarian Blue Cheese Spring Chive Lettuce Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 large head of romaine lettuce, torn into bite-size pieces
3 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
1 shallot, minced
1 teaspoon Dijon mustard
1 bunch fresh chives, cut into 1 1/2-inch-long pieces
1 cup crumbled blue cheese

Steps:

Place lettuce in large bowl. Whisk oil, lemon juice, shallot, and mustard in small bowl to blend. Season dressing to taste with salt and pepper. Mix in chives. Drizzle dressing over lettuce and toss to coat. Sprinkle cheese over and serve.

BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO

Blue-Cheese Steak and Endive Salad for Two image

Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.

Provided by Colu Henry

Categories dinner, steaks and chops, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter, slightly softened
2 tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola
1 tablespoon finely chopped shallot
3/4 to 1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil
Flaky salt (optional)
2 Belgian endives, leaves separated
4 to 5 thinly sliced radishes, a variety of colors if you can find them
1/2 small fennel bulb, cored and thinly sliced (about 1/3 cup)
2 tablespoons good quality white-wine vinegar
1/4 teaspoon orange zest
1 tablespoon plus 1 teaspoon olive oil
1/4 cup Italian parsley leaves, torn
1 tablespoon chives, cut on an angle into 1/2-inch pieces
1 tablespoon roughly chopped tarragon

Steps:

In a small bowl, stir together butter, blue cheese and shallot, and set aside.
Season steaks well with salt and pepper on both sides and set aside.
Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 69 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 2 grams

SPINACH SALAD WITH APPLES, CHIVES, AND BLUE CHEESE

Spinach Salad With Apples, Chives, and Blue Cheese image

A friend brought this salad for my family when my daughter was sick. I added the blue cheese and chives because they sounded good. It's now my favorite salad and just in time for spring spinach leaves.

Provided by Vina7737

Categories Spinach

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

8 cups baby spinach leaves
1/2 cup roasted sunflower seeds, salted
3/4 cup crumbled good quality blue cheese (such as gorgonzola or stilton)
1 large sweet apple, cut into 1/4 inch dice (no need to peel)
1/4 cup finely chopped fresh chives
roasted garlic vinaigrette dressing (I use T. Marzetti's refrigerated brand, but your favorite will do. Just be sure there's some garlic)
fresh ground black pepper

Steps:

Wash the spinach leaves and dry thoroughly. Place in serving bowl.
Chop apple and toss with a small amount of dressing to prevent browning. Set aside.
Top spinach with sunflower seeds, cheese, chopped chives, and chopped apples.
Add black pepper to taste.
Drizzle lightly with vinaigrette and toss. Add more dressing if needed.
Serve immediately.

Nutrition Facts : Calories 224.7, Fat 15.6, SaturatedFat 5.6, Cholesterol 19, Sodium 401.6, Carbohydrate 14.1, Fiber 4.4, Sugar 6.4, Protein 10.5

BLUE CHEESE SALAD WITH CHIVE DRESSING

Blue Cheese Salad With Chive Dressing image

Make and share this Blue Cheese Salad With Chive Dressing recipe from Food.com.

Provided by charlie 5

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
1/2 cup pickled red beet, well-drained, julienned
1/4 cup fresh parsley, finely chopped
1/4 cup salad oil
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 dash white pepper
2 tablespoons chives, snipped

Steps:

Mix together the lettuce and tomatoes. Top with the cheese, beets, parsley.
Process the salad oil, vinegar, olive oil, salt, mustard, pepper and chives until smooth.
If making the dressing early, shake well before using. Makes about 1/2 C dressing.

Nutrition Facts : Calories 282, Fat 25.8, SaturatedFat 6, Cholesterol 12.7, Sodium 570.5, Carbohydrate 9.1, Fiber 4.4, Sugar 4.2, Protein 6.3

Tips:

For the best flavor, use fresh romaine lettuce hearts that are crisp and have no signs of wilting.
To add a bit of extra flavor to the dressing, try using a flavored olive oil, such as lemon-infused or garlic-infused oil.
If you don't have chives on hand, you can substitute another fresh herb, such as parsley or dill.
For a vegetarian version of this salad, omit the bacon.
To make this salad ahead of time, prepare the dressing and chill it for up to 2 days. When ready to serve, toss the dressing with the salad greens just before serving.

Conclusion:

This romaine salad with chives and blue cheese is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of crisp romaine lettuce, tangy blue cheese, and flavorful dressing is sure to please everyone at your table. So next time you're looking for a simple but satisfying salad, give this recipe a try.