Grilled Hearts of Romaine With Blue Cheese Dressing
- 1 cup mayonnaise
- 12 cup sour cream
- 14 cup whole milk, more as needed
- 6 ounces crumbled blue cheese, more to taste
- 1 12 tablespoons finely grated shallots
- 1 finely grated garlic clove
- 1 tablespoon fresh lemon juice
- 12 teaspoon kosher salt
- 18 teaspoon fresh ground black pepper, more to taste
- 2 romaine lettuce hearts, bases trimmed but left intact, halved lengthwise
- extra virgin olive oil, for brushing
- kosher salt & freshly ground black pepper
- 4 slices smoked bacon, cooked and crumbled (preferably applewood)
- Make the dressing:.
- In a medium bowl, stir the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt, and pepper.
- Cover and refrigerate for at least 3 hours to let the flavors develop.
- Before using, taste and adjust the seasonings if necessary.
- The dressing will thicken as it sits and may need to be thinned with more milk.
- Prepare the salad:.
- Once the dressing is chilled, heat a gas grill to medium low or prepare a medium-low charcoal fire.
- (Be sure the grate is hot, too.)
- Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves.
- Sprinkle with salt and pepper.
- Put the lettuce cut side down on the grate, directly over the heat.
- Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through to the core, 2 to 5 minutes, depending on the heat of your grill.
- Transfer the lettuce to a clean platter and let rest for 5 minutes.
- To serve:.
- Place half a heart of romaine, cut side up, on each plate, top with about 2 tablespoons of the blue cheese dressing, or more to taste, and sprinkle with the crumbled bacon.
- Serve immediately.
mayonnaise, sour cream, milk, blue cheese, shallots, garlic, lemon juice, kosher salt, ground black pepper, romaine lettuce hearts, extra virgin olive oil, kosher salt, bacon
Taken from www.food.com/recipe/grilled-hearts-of-romaine-with-blue-cheese-dressing-245390 (may not work)