Hearts Of Romaine Salad Recipe

Prepare romaine

Trim the outer leaves from each heart of romaine, leaving the core intact. Slice each heart lengthwise into quarters (knife & fork portions) so they remain roughly wedge-shaped. Rinse briefly in cold water, then spin or pat dry until mostly moisture-free.

Tomatoes

Halve the cherry tomatoes lengthwise (if large, quarter). Place in a medium bowl and toss with 1 tablespoon extra-virgin olive oil and a pinch (about 1/8 tsp) of salt to bring out flavor.

Toast hazelnuts

Warm a small skillet over medium heat. Add hazelnuts and toast, stirring frequently, until fragrant and skins blister slightly, 4–6 minutes. Transfer to a clean kitchen towel, rub to remove loose skins, cool slightly, then roughly chop.

Assemble salad

Arrange the quartered romaine hearts on a serving platter or individual plates with the cut sides up. Scatter the dressed cherry tomatoes over and around the romaine. Sprinkle the toasted chopped hazelnuts and 3/4 cup crumbled blue cheese evenly over the salad. Drizzle remaining 1 tablespoon olive oil over romaine and finish with coarse sea salt and freshly ground black pepper to taste.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons buttermilk, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon finely minced garlic until smooth and slightly thick but pourable.

Fold in 1/2 cup crumbled blue cheese, then season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity (add up to 1/2 teaspoon more lemon juice or vinegar) or thin with an extra tablespoon of buttermilk if you prefer a looser dressing.

For a chunkier dressing, mash a portion of the blue cheese into the base with the back of a spoon before folding in the remaining crumbles. Cover and refrigerate at least 15 minutes to let flavors meld; bring to cool room temperature before serving if chilled.

Just before serving, spoon or drizzle the blue cheese dressing over the arranged romaine quarters (about 3–4 tablespoons per serving, or serve dressing on the side). Garnish with a light scattering of fresh chives and optional lemon zest for brightness.

Serve the salad with a knife and fork so each diner can cut through the romaine wedges and enjoy the combination of crisp lettuce, juicy tomatoes, crunchy hazelnuts, and creamy blue cheese. Leftover dressing keeps refrigerated up to 3 days.