Hearts Of Romaine Recipe

Prepare romaine

Trim root ends from hearts of romaine and remove any wilted outer leaves. Slice each heart lengthwise into halves or quarters (depending on size) so you have wedge-like pieces. Pat dry thoroughly with paper towels or a salad spinner to remove excess moisture; this helps dressing cling.

Place the cut romaine in a large shallow salad bowl or on a platter. Reserve until assembly.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl combine the bread cubes, olive oil, minced garlic, dried oregano and kosher salt. Toss thoroughly so cubes are evenly coated.

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Croutons can be made a day ahead and stored in an airtight container.

In a medium bowl mash half of the crumbled blue cheese with the back of a spoon or fork to create a smoother base while leaving the other half chunkier for texture.

Add mayonnaise, sour cream, buttermilk, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper to the mashed blue cheese. Whisk until combined and smooth. Fold in the remaining crumbled blue cheese to retain chunks.

Taste and adjust seasoning: add more lemon juice for brightness, more buttermilk to thin, or a pinch more salt if needed. Refrigerate at least 30 minutes to let flavors meld (can be made up to 48 hours ahead).

Toast the hazelnuts: preheat a small skillet over medium heat. Add the hazelnuts and toast, stirring frequently, until aromatic and skins blister, about 5–7 minutes. Alternatively, spread on a baking sheet and toast at 350°F (175°C) for 8–10 minutes, shaking once. Watch carefully to avoid burning.

If you prefer skinless hazelnuts, transfer toasted nuts to a clean kitchen towel while warm and rub vigorously to remove loose skins. Let cool slightly, then roughly chop or leave whole depending on desired texture.

Toss the chopped/whole hazelnuts with melted butter and a pinch (about 1/4 tsp) of fine sea salt to coat evenly.

Assemble the salad: drizzle or toss romaine lightly with about 3–4 tablespoons of blue cheese dressing (reserve extra for serving). Scatter garlic croutons over the romaine, then sprinkle the toasted hazelnuts and chopped chives on top. Finish with a light grind of black pepper and additional flaky salt if desired.

Serve immediately so croutons remain crisp. Offer remaining blue cheese dressing on the side.