Hearts of Romaine with Maytag Blue Cheese Dressing

1. 1

   1 1/2 teaspoons minced garlic 1/2 teaspoon dry mustard, preferably Coleman's 3/4 teaspoon black pepper 1/8 teaspoon white pepper 1/4 cup red wine vinegar 1 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 1 cup sour cream 3 cups mayonnaise 1/2 cup buttermilk 1/2 pound Maytag blue cheese, crumbled 4 heads romaine, hearts only, (reserve outer leaves for another use), washed and dried

2. 2

   In a bowl whisk together garlic, mustard, black pepper, onion salt, and white pepper and whisk in the vinegar, Worcestershire sauce, and hot pepper sauce.

3. 3

   Add the sour cream, mayonnaise, buttermilk and whisk the dressing until it is combined well.

4. 4

   Fold in the blue cheese and chill the dressing, covered, overnight.

5. 5

   The dressing keeps, covered and chilled for 1 week.

6. 6

   The dressing yields 6 cups.

7. 7

   In a large bowl, toss the hearts of romaine with just enough dressing to coat.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.