屈服：Yields 2 cups dressing
Servings:four
The dressing recipe makes more than you’ll need for four portions of salad, but it keeps for two weeks in the refrigerator.
在一个中等大小的碗中，搅拌蛋黄酱，酸奶油，牛奶，蓝纹奶酪，葱，大蒜，柠檬汁，盐和胡椒粉。覆盖并冷藏至少3个小时，以使风味发展。使用之前，请在必要时品尝并调整调味料。敷料在坐着时会变稠，可能需要用更多的牛奶稀释。
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.
将半心脏的心脏放在每盘子上，上面切成一面，上面放上约2汤匙蓝纹奶酪敷料，或者更多地品尝，并撒上碎的培根。立即服务。
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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