Hearts Of Romaine With Roquefort And Toasted Pecans
- 12 ounces crumbled Roquefort cheese - (abt 3 cups)
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/4 cup water
- 1/4 teaspoon hot pepper sauce
- 4 hearts romaine quartered lengthwise
- 4 ounces pecan halves toasted, and coarsely chopped
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.
This recipe yields 8 servings.