Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Minced garlic |
| ½ teaspoon | Dry mustard; preferably coleman's |
| ¾ teaspoon | Black pepper |
| ¾ teaspoon | Onion salt |
| ⅛ teaspoon | White pepper |
| ¼ cup | Red wine vinegar |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Hot pepper sauce |
| 1 cup | Sour cream |
| 3 cups | Mayonnaise |
| ½ cup | Buttermilk |
| ½ pounds | Maytag blue cheese; crumbled |
| 4 \N | 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 MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Mar 7, 1998