A homemade blue cheese dressing and crisp pancetta are paired with romaine hearts for a new take on the steakhouse appetizer.
Ingredients
- ½ cup plain nonfat yogurt (not greek)
- ¼ cup light mayonnaise
- 1 tbsp lemon juice
- 1 clove garlic
- 3 tbsp low-fat milk
- 1 tbsp Worcestershire sauce
- 4 oz blue cheese
- 2 tsp olive oil
- 1 (4 oz) pkg diced pancetta
- 4 small romaine hearts
- 1 tbsp finely chopped chives
Steps
- In a food processor, pulse the yogurt, mayonnaise, lemon juice, garlic, milk, and Worcestershire sauce until smooth.
- To food processor, crumble in the blue cheese and pulse to incorporate, leaving some chunks. Season with salt and pepper to taste. Transfer to a bowl. Cover and refrigerate until ready to serve.
- In an 8-inch nonstick skillet, combine the oil and pancetta. Cook on medium until fat renders and pancetta is crispy, stirring often, about 5 min. Transfer pancetta to paper towel-lined plate.
- Halve the romaine hearts lengthwise and arrange on a large platter. Drizzle with blue cheese dressing. Scatter pancetta on top and garnish with the chives.
Tags
- Fifteen Minutes
- Superfast
- quick
- December 2019
- April 2022
- 15 Minutes
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