I spell summer "s-a-l-a-d", and for delicate lettuces, a simple vinaigrette of 3 parts oil to 1 part vinegar or lemon, perhaps perfumed with fresh herbs and shallot, is all that's required. For sturdier vegetables and lettuces, I generally turn to my favorite Caesar Salad recipe or this Roquefort Dressing.

This is a recipe from my mom, and she served it over a wedge of iceberg lettuce. (If you're wincing over the iceberg lettuce while reading this, you may change your mind when you taste its crisp and watery bite with the deliciously intense flavors of this dressing.)

Like my Caesar dressing, I make a double batch of the following recipe and keep it in a Bell Jar in my fridge. It keeps for weeks and I'm always thrilled to have it around--especially for summer vegetable dipping and tossing. Green beans are at the height of season now, so that's what I'm using today.

Yield: 6-8 servings (1 cup dressing)
Cost: apx. $11
Time: 25 minutes

Ingredients

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar
1 tablespoon lemon juice
8 ounces Roquefort cheese

1 teaspoon anchovy paste
1/4 teaspoon Worcestershire sauce

1/2 teaspoon minced garlic

3 pounds green beans, trimmed
1/3 cup toasted pecans or walnuts, optional

Directions

1.
 Whisk together olive oil, red wine vinegar, lemon juice, anchovy paste, Worcestershire sauce and garlic. Season with freshly ground black pepper. With a fork, smash cheese into dressing until well-combined, yet chunky.
2. Bring a large pot of salted water to a boil. Cook green beans until just crisp-tender, or to desired level of doneness. Drain in a colander and quickly cool in ice-cold water.
3. Shake off excess water and place beans into a large bowl. Toss 1/2 cup dressing with beans and add additional dressing to taste. Toss with nuts and season with freshly ground pepper.
4. Let beans sit in dressing at room temperature several minutes for the flavors to combine or chill before serving. Season with freshly ground pepper and toss with nuts, if using.