2 Romaine hearts
1/2 clove peeled garlic, sliced
1/4 teaspoon kosher salt
fresh ground pepper
4 tablespoons mayonnaise – I used Hellmann’s olive oil mayo
1 tablespoon sour cream
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh dill, stems removed
1/2 teaspoon Dijon mustard
1/4 cup fresh buttermilk
2 tablespoons fresh goat cheese, crumbled
2 tablespoons sliced scallions


1. Chop up Romaine hearts and place into a large salad bowl.

2. Puree the remaining ingredients in a food processor or blender, pour into a small pitcher.

3. Drizzle the romaine with the dressing and sprinkle with more fresh goat cheese if desired.

Recipe adapted from She’s In The Kitchen