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Hearts of Romaine with Roquefort and Toasted Pecans

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Image may contain Plant Food Vegetable Dish Meal and Lettuce
Hearts of Romaine with Roquefort and Toasted PecansScott Peterson

Look for hearts of romaine near the bagged lettuces in the produce section.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

12 ounces crumbled Roquefort cheese (about 3 cups)
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup water
1/4 teaspoon hot pepper sauce
4 hearts of romaine, quartered lengthwise
4 ounces pecan halves, toasted, coarsely chopped

Preparation

  1. Step 1

    Blend 6 ounces cheese, mayonnaise, and yogurt in processor. Add 1/4 cup water and hot pepper sauce; blend until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Whisk before using.)

    Step 2

    Arrange lettuce on large platter. Drizzle dressing over lettuce. Sprinkle with pecans and remaining cheese and serve.

TagsSaladBlue CheeseCheeseDairyRomaineLettuceLeafy GreensVegetablePecanNutSideDinnerGluten FreeVegetarianQuickEasyFood ProcessorBon Appétit
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