I'm in need of a milder recipe.
I've always used a recipe from the "The Best of" - from the Cook's Illustrated collection. It's good, but tends to be a little sharp and has to be applied sparingly so as to not be overwhelming.
A local restaurant has a perfect (to my taste) version that looks milkier and is mild enough that the romaine can be coated in it without risk.
Anyone have a recipe they really like?