A simple and tasty salad from Bon Appetit. An impressive presentation if you quarter the leaves lengthwise.
prep time15 Min
methodNo-Cook or Other
roquefort cheese, crumbled (about 3 cups)
hot pepper sauce
hearts of romaine lettuce, quartered lengthwise
pecan halves, toasted, coarsely chopped
How To Make
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.)
Arrange lettuce on large platter. Drizzle dressing over lettuce. Sprinkle with pecans and remaining cheese and serve.
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Categories & Tags for Hearts of Romaine With Roquefort & Toasted Pecans: