CHARLOTTE, NC (WBTV) - Grilled Romaine Wedge Salad with Blue Cheese Dressing
Recipe by Charlotte Culinary Expert Heidi Billotto
2 heads Romaine lettuce, cut in half lengthwise
2 cups real mayonnaise
1 cup plus 2 Tbsp. sour cream
¼ cup buttermilk
1 tsp. organic sugar
½ tsp. seasoned salt
1 ½ cups crumbled sharp blue cheese
Mix together mayo, sour cream and buttermilk, blending well. Add sugar and seasoned salt and a dash or two of pepper.
Gently fold in blue cheese (you want to keep it chunky)
Keep refrigerated until ready to use.
Season to taste with additional salt and pepper if you would like.
Place the cut side of the Romaine on a grill, grill pan or under the broiler just until the lettuce starts to char – Place on a plate cut side up and spoon bleu cheese dressing over top.