Hearts of Romaine with Roquefort and Toasted Pecans

Hearts of Romaine with Roquefort and Toasted Pecans
Photo by Scott Peterson

Ingredients

  • 4 ounces pecan halves
  • 4 hearts romaine
  • 12 ounces crumbled Roquefort cheese
  • ½ cup mayonnaise
  • ¼ cup water
  • ½ cup plain yogurt
  • ¼ teaspoon hot pepper sauce

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 a...

View full recipe at Epicurious

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