Yield: Yields 2 cups dressing
The dressing recipe makes more than you’ll need for four portions of salad, but it keeps for two weeks in the refrigerator.
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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.
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.
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.
Excellent! Blue cheese dressing stands on its own and can be used in other salads, etc. Definitely add tomato!
The blue cheese dressing is excellent as is the salad, however I prefer the romaine not grilled. I've made this salad numerous times and often added halved cherry or grape tomatoes and a drizzle of balsamic. The dressing is quite nice with chicken wings also.
Excellent recipe. Followed the recipe to a "T" though I mixed everything in the food processor and added the blue cheese at the very end, with about 5 pulses. Absolutely will make again!
Great salad and easy too! Grilling the Romain lettuce really added a nice touch. Everyone loved it. Makes a lot of dressing. Next time I'll cut it in half.
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