Name: Hearts of Romaine with Roquefort and Toasted Pecans
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

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

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.

TagsSalad Blue Cheese Cheese Dairy Romaine Lettuce Leafy Greens Vegetable Pecan Nut Side Dinner Gluten Free Vegetarian Quick Easy Food Processor Bon Appétit

Recipe notes

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