Hearts of Romaine With Roquefort and Toasted Pecans

A simple and tasty salad from Bon Appetit. An impressive presentation if you quarter the leaves lengthwise.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 12  ounces Roquefort cheese, crumbled (about 3 cups)
• 1⁄2 cup mayonnaise
• 1⁄2 cup plain yogurt
• 1⁄4 cup water
• 1⁄4 teaspoon  hot pepper sauce
• 4  romaine lettuce hearts, quartered lengthwise
• 4  ounces pecan halves, toasted, coarsely chopped

Directions

1. Blend 6 ounces cheese, mayonnaise, and yogurt in processor.
2. Add 1/4 cup water and hot pepper sauce; blend until smooth.
3. Season with salt and pepper. (Can be made 1 day ahead.
4. Cover; chill. Whisk before using.).
5. Arrange lettuce on large platter.
6. Drizzle dressing over lettuce.
7. Sprinkle with pecans and remaining cheese and serve.