Grilled Romaine with Blue Cheese Dressing

Al made this to go with our Beef Wellington dinner (along with smashed potatoes); the romaine is simple - cut whole romaine in half lengthwise, drizzle with olive oil, sprinkle with ground pepper and coarse kosher salt and grill until there are marks but not so long it gets mushy. I've had grilled romaine before and this is the best I've had...maybe the blue cheese dressing is what it made it the best?

We had some leftover and LeDonna told me later how addicted she is to the dressing, that she could eat it straight out of the jar with a spoon - when Al gave me the recipe I had to laugh since it's name is 'The Best Ever Homemade Chunky Blue Cheese Dressing', with a name like that it makes sense that she loved it so much LOL!

• 1/3 cup milk
• 1 teaspoon white vinegar
• 5 oz. blue cheese, crumbled
• 1/3 cup + 1 Tablespoon sour cream
• 1/4 cup mayonnaise
• 4 teaspoons white wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• dash of salt

1. In a medium bowl mix milk and 1 t. white vinegar; let sit for 5 minutes, stir. Add crumbled blue cheese to mixture, and mash with a fork until they are well combined.

2. Add sour cream, mayo, white wine vinegar, sugar, garlic powder, pepper, and salt; mix with fork to combine well.

3. Pour into mason jar or other container and seal tightly. Let set in fridge for at least 4 hours. Stir before serving. 

Makes just under 2 cups. Keep in fridge for up to 30 days. 

recipe found at domesticsuperhero.com