Name: Hearts of Romaine with Roquefort and Toasted Pecans
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

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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.