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Romaine Salad with Toasted Pepitas, Blue Cheese and Pickled Red Onion

Tasty romaine with pepitas, blue cheese and pickled red onion and radish
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Servings 6 people

Ingredients
  

  • 1/2 cup pepitas I used roasted/salted ones and still fried them up. You could use those or raw.
  • 2 heads romaine hearts cleaned and chopped
  • 1/2 cup blue cheese crumbles or more to taste
  • 1/2 red onion finely sliced
  • 4-6 radishes cleaned, trimmed and sliced into matchsticks
  • 1/4 cup red wine vinegar
  • 1/2 tsp salt
  • fresh black pepper
  • 1 tbsp honey
  • 1/4 cup olive oil

Instructions
 

  • Heat the oil in a skillet over medium until hot. Add the pepitas and if not using salted ones, add a sprinkling of salt. Fry them until they are lightly toasted. Remove and drain on paper towels and save the oil for the dressing. Allow it to cool before using.
  • Mix the vinegar with the honey, salt and pepper and 2 tbsp of water. Add the onions and let pickle for 10-15 minutes. Strain them and keep the vinegar for the dressing.
  • Mix the oil and vinegar and taste and reason with salt and pepper if needed.
  • Toss your romaine with the dressing. Put onto plates and top with the pickled onions, radishes, blue cheese and pepitas and serve.
Keyword Lunch, Salad, Side Dish