Recipe - Hearts Of Romaine With Maytag Blue Cheese Dressing

1 One half teaspoon Minced garlic
One half teaspoon Dry mustard; preferably
coleman's
Three fourths teaspoon Black pepper
Three fourths teaspoon Onion salt
1/8 teaspoon White pepper
One fourth cup Red wine vinegar
1 teaspoon Worcestershire sauce
One fourth teaspoon Hot pepper sauce
1 cup Sour cream
3 cup Mayonnaise
One half cup Buttermilk
One half pound Maytag blue cheese; crumbled
4 Heads romaine; hearts only,
(reserve outer leaves for
another use), washed and
dried

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. Add the sour cream, mayonnaise, buttermilk and whisk the dressing
until it is combined well. Fold in the blue cheese and chill the dressing,
covered, overnight. The dressing keeps, covered and chilled for 1 week. The
dressing yields 6 cups.

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

Yield: 4 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9062

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 7, 1998