Mayan Jaguar Lettuce Salad with Dijon Vinaigrette

The Mayan Jaguar lettuce lends itself to salads with strong, sharp flavors. Add some chicken (or more cheese, if you’re a vegetarian) and you’ve got a main dish salad. Note, this will serve 6 as a side dish

What You’ll Need

  • knife and chopping board
  • whisk
  • immersion blender, aka hand or stick blender
  • measuring cup and spoons
  • large bowl
  • salad tongs

Ingredients for the Salad

  • 1 head Mayan Jaguar lettuce (or other romaine)
  • ¼ cup blue cheese, crumbled
  • ¼ cup walnut pieces, toasted
  • 1 medium carrot, shredded

Ingredients for the Vinaigrette

  • 1/4 cup white wine vinegar
  • 2/3-3/4 cup extra virgin olive oil
  • 2 tsp walnut or regular Dijon mustard
  • 1 small shallot, minced
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

How to Make the Vinaigrette

  1. Pour the vinegar into a bowl or tall container and add the salt. Whisk until the salt is dissolved
  2. Add the mustard, shallot, oil, and pepper. Using your immersion blender, blend the ingredients until emulsified and well mixed.
  3. Taste and add salt or pepper as necessary. The vinaigrette will keep, refrigerated, for a week.

How to Make the Salad

  1. Add the salad ingredients to a bowl.
  2. Toss with the about 1/3-1/2 of the vinaigrette. Add a little more if you like it more fully dressed.
  3. Serve immediately.

Maytag Blue Cheese Dressing—Works as a Dip, Too!


What a great way of eating those salad greens that pesky nutritionists always implore you to ingest! Low-carb, too!

The recipe originally came from Alton Brown. It yields about 1.5 cups of dressing and keeps for at least a week in the refrigerator. And sorry, but there’s no way to veganize this recipe.

What You’ll Need

  • a bowl
  • a fork
  • a whisk
  • measuring cup and measuring spoons
  • a jar


  • 4 ounces Maytag Blue Cheese
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 1/4 cup mayonnaise, purchased or homemade1
  • 1 Tbsp white wine vinegar
  • 1/4 tsp Worcestershire sauce
  • 1/8 – 1/4 tsp freshly ground black pepper (freshly ground makes all the difference!)

How to make the dressing

  1. Place the cheese into your bowl
  2. CheeseInBowl

    Remove the wrapper first. The dressing will taste better without plastic and paper.
  3. Using your fork, mash it up.
  4. CheeseMashedBowl

  5. Add the rest of the ingredients, whisking until they are fully mixed.
  6. WhiskedDressing

  7. Put the dressing into a jar and place in the refrigerator for at least an hour (overnight is even better), allowing the flavors to meld.

1Omit the garlic and chive from this recipe if you are making your own mayonnaise for this salad dressing.


Blueberry Honey Mustard Vinaigrette

This is quite delightful on a salad with lettuce, goat cheese and almonds. Makes about ½ cup.

What You’ll Need

  • jar with a lid
  • measuring spoons


  • 4 Tablespoons olive oil
  • 3 Tablespoons blueberry vinegar (see previous post for the recipe)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 3 pinches salt
  • 1/8 tsp freshly ground black pepper

Making the Vinaigrette

  1. Put the blueberry vinegar, Dijon mustard, honey, salt, and pepper. Close the jar and shake vigorously, until the salt is dissolved and the rest of the ingredients are well mixed.
  2. Add the oil and shake until thoroughly incorporated.
  3. Taste. Season with more salt and pepper, if necessary.

This makes a tart dressing, with an upfront vinegar flavor. If you wish to tone down the vinegar or you prefer an oilier dressing, add another 2-3 tablespoons of oil (based on your taste preferences) and shake the jar until it is well mixed.