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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


  1. 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).
  2. 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.

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