Hearts of Romaine With Roquefort & Toasted Pecans

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

A simple and tasty salad from Bon Appetit. An impressive presentation if you quarter the leaves lengthwise.

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serves 8
prep time 15 Min
method No-Cook or Other

Ingredients

  •   12 oz
    roquefort cheese, crumbled (about 3 cups)
  •   1/2 c
    mayonnaise
  •   1/2 c
    plain yogurt
  •   1/4 c
    water
  •   1/4 tsp
    hot pepper sauce
  •   4
    hearts of romaine lettuce, quartered lengthwise
  •   4 oz
    pecan halves, toasted, coarsely chopped

How To Make

  • 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.)
  • 2
    Arrange lettuce on large platter. Drizzle dressing over lettuce. Sprinkle with pecans and remaining cheese and serve.

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