Hearts of Romaine and Pickled Red Onion with Blue-Cheese Dressing
Note that the pickled onion must be made at least one week in advance.
- Servings: 8
Source: Martha Stewart Weddings, Spring 2007
- 1 cup low-fat buttermilk
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tablespoom fresh lemon juice
- 4 ounces blue cheese, crumbled
- Coarse salt and freshly ground pepper
- 3 romaine hearts, sliced lengthwise into sixths
- Pickled Red Onion
Whisk together buttermilk, mayonnaise, yogurt, and lemon juice in a bowl. Fold in blue cheese. Season with salt and pepper. Cover; refrigerate dressing until cold, about 30 minutes (up to 3 days).
Arrange romaine hearts on a platter. Drizzle with 1 1/4 cups dressing. Top with pickled onion, and season with pepper. Serve with remaining dressing on side.