Another great recipe from Molly Gilbert's cookbook Sheet Pan Suppers. Think outside the cold salad box and while the chicken drumsticks are resting (see the other Sheet Pan Supper recipe), char the Romaine. Such a difference and a fun way to serve your salad. And while the chicken is baking, please, please, take that time to make your own blue cheese dressing. Have you looked at the ingredient list on your favorite bottle of dressing? If it has a lot of ingredients you can't pronounce...well. Think about it!
2 large Romaine lettuce hearts, halved lengthwise
1/2 cup blue cheese dressing
1/4 cup crumbled blue cheese for topping
salt and black pepper
Set the oven to broil and place rack 4 inches from the heat.
Line a sheet pan with aluminum foil. Mist the foil with cooking spray. Line the romaine, cut side up, on the prepared pan. Lightly sprinkle with salt and pepper.
Broil the romaine until the leaves are charred at the edges but still crunchy, 1 - 2 minutes.
Drizzle the blue cheese dressing on the romaine and sprinkle with the crumbled blue cheese.
Blue Cheese Dressing:
1 cup blue cheese crumbles
2/3 cup mayonnaise
1/4 cup buttermilk
1/4 cup plain Greek Yogurt
1 T. apple cider vinegar
1 T. honey
freshly ground black pepper
1/4 t. salt
a few tablespoons chopped fresh chives
Combine all the above ingredients and refrigerate until ready to serve.