HEARTS OF ROMAINE WITH ROQUEFORT & TOASTED PECANS

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Hearts of Romaine With Roquefort & Toasted Pecans image

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

Provided by Vicki Butts (lazyme)

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 7

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

Steps:

  • 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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