Hearts of Romaine with Roquefort and Toasted Pecans

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network