- 2 heads romaine lettuce, outer leaves trimmed
- Olive oil
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 ounces blue cheese (about 1/4 cup crumbled)
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 2 tablespoons cider vinegar
Drizzle the romaine with olive oil. Place on a hot grill until lightly charred on the outside, turning occasionally.
Meanwhile, whisk together the remaining ingredients.
Remove the romaine from the grill to a serving platter. Cut in halves lengthwise to make 4 long pieces, then drizzle dressing over top. Serve immediately.