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.
