HEARTS OF ROMAINE WITH ROQUEFORT AND TOASTED PECANS

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Hearts of Romaine with Roquefort and Toasted Pecans image

Categories     Salad     Cheese     Leafy Green     Nut     No-Cook     Yogurt     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

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

Steps:

  • 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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