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Hearts Of Romaine With Maytag Blue Cheese Dressing

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons 7 1/2ml Minced garlic

  2. 1/2 teaspoon 2 1/2ml Dry mustard, preferably Coleman's

  3. 3/4 teaspoon 3.8ml Freshly-ground black pepper

  4. 3/4 teaspoon 3.8ml Onion salt

  5. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  6. 1/4 cup 59ml Red wine vinegar

  7. 1 teaspoon 5ml Worcestershire sauce

  8. 1/4 teaspoon 1 1/3ml Hot pepper sauce

  9. 1 cup 237ml Sour cream

  10. 3 cups 711ml Mayonnaise

  11. 1/2 cup 118ml Buttermilk

  12. 1/2 lb 227g / 8oz Maytag blue cheese - crumbled

  13. 4 Romaine heads, hearts only - washed, dried

  14. (reserve outer leaves for another use)

Instructions Jump to Ingredients ↑

  1. In a bowl whisk together garlic, mustard, black pepper, onion salt, and white pepper and whisk in the vinegar, Worcestershire sauce, and hot pepper sauce. Add the sour cream, mayonnaise, buttermilk and whisk the dressing until it is combined well. Fold in the blue cheese and chill the dressing, covered, overnight. The dressing keeps, covered and chilled for 1 week. The dressing yields 6 cups.

  2. In a large bowl, toss the hearts of romaine with just enough dressing to coat. Serve immediately.

  3. This recipe yields 4 servings.

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