Romaine Salad With Almonds and Buttermilk Blue Dressing
1/2 cup almonds
1 small shallot, minced
1 tablespoon lemon juice
1/4 cup crème fraiche
1/4 cup buttermilk
2 ounces blue cheese
Freshly ground black pepper
4 small romaine lettuce hearts, leaves separatedPreheat an oven to 375°F. Place the almonds on a baking sheet and bake until light golden, 7 to 9 minutes. Coarsely chop and reserve.
Place the shallot, lemon juice and 1/2 teaspoon salt in the bowl of a blender. Let sit 5 minutes. Add the crème fraiche, buttermilk and blue cheese. Process until smooth. Season with pepper.
To serve, toss the lettuce leaves with dressing and serve immediately garnished with almonds.