Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Thursday, July 30, 2009
easy peasy blue cheesy .....salad dressing
so i have been craving a blue cheese lettuce wedge, but with a twist. i wanted to make a stellar blue cheese dressing, not the stuff from a jar or bottle. i did a little research and combined a few recipes and came up with what i believe to be a real keeper( maybe i should jar or bottle this stuff). the dressing, after sitting overnight, is chunky, cheesy, thick, creamy and flows nicely down the lettuce(note the blue cheese waterfall) wedge giving plenty of coverage. it is downright delicious, even big j, a ranch man, piled it on after a little sampling. i was shocked. i just put the ole hidden valley back on the fridge door. this simple salad only got better with the addition of diced locally grown tomatoes, one yellow and one red. i am always amazed how something so uncomplicated can be so unbelievably good. enjoy.
beth's easy peasey blue cheesy salad dressing
simply whisk to combine in a bowl and allow to refrigerate overnight, the following:
1 cup mayo-i use duke's
1 8oz sour cream-i use daisy light
1/2 cup buttermilk
one large spring onion, white only, that i grated on a small hand grater
one clove garlic, that i grated on a small hand grater
a heavy dash, like a tsp of worcestershire sauce
1/2 tsp kosher salt
4 dashes of hot sauce
2 tsp of sugar
5 oz crumbled blue cheese(you can add more, but this was the size of the container i bought, for me it was perfect)
you must allow this dressing to sit overnight for the flavors to truly develop.
the blue cheese waterfall.....