Hearts of Romaine With Roquefort & Toasted Pecans

Hearts Of Romaine With Roquefort & Toasted Pecans

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Vicki Butts (lazyme)

By
@lazyme5909

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
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 Hearts of Romaine With Roquefort & Toasted Pecans

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

Printable Recipe Card

About Hearts of Romaine With Roquefort & Toasted Pecans

Course/Dish: Lettuce Salads
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy



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