Chopped Salad with Blue Cheese

This may be my favorite salad. Good extra-virgin olive oil matters… This and crusty bread = summer dinner. At times, I channel my mother and eat it out of a large mixing bowl all by myself.

6-8 ounces good Blue Cheese (like Maytag, or a Pt. Reyes blue)
1 Head Romaine Lettuce (heart only)
2 Belgian Endive
1 bunch Watercress
½ head Radicchio
2 Tablespoons fresh lemon juice
(preferably Eureka lemon – you need that real strength, but Meyer will do. If you use a Meyer lemon you might need to augment with a little vinegar, but wait until the end to taste.)
1/3 cup Olive Oil

Whisk together the lemon juice and olive oil in big bowl. Add salt and pepper. Crumble in blue cheese. Chop all the greens into ½ inch pieces, add to the bowl, and toss.

The beauty of a chopped salad is in its flexibility. You can use goat cheese. Add walnuts, arugula, subtract the other bitter greens. Celery, carrots, green onions, whatever is in the bin… but for me, I always use a base of romaine hearts.