Although it's tempting to just toss the garlic into the blender without chopping it first, give it a quick chop so you don't end up with big chunks in your dressing. (We learned the hard way!)
Sunset JUNE 2011
1. Heat a grill to medium (350° to 450°). In a small bowl, combine 1 tbsp. oil with the cayenne. Rub romaine with oil mixture. Grill, turning once, until slightly softened and streaked brown, 5 to 6 minutes total. Arrange romaine cut side up on a platter.
2. Whirl remaining 2 tsp. oil, the yogurt, lime juice, avocado, garlic, cilantro, salt, and 2 1/2 tbsp. water in a food processor until smooth. Spoon dressing over romaine and sprinkle with cheese and green onions.
*Find in grocery stores and Latino markets.
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