Blue Cheese Dressing
I used to think I didn't like Blue Cheese so obviously, I didn't think I liked Blue Cheese Dressing on salad. Although I usually think that the flavor is overpowering, I'm willing to concede that perhaps I hadn't tasted the right varieties in the past or maybe my tastes have matured. Because now I'm a big fan!
So the cheese is the basis of this whole thing, right? The other ingredients just provide the saucy bit to distribute the blue cheese throughout the salad. We're talking buttermilk, sour cream, and mayonnaise … and some vinegar to add to all the tangy-ness. Because of the usual pungency of blue cheese, this recipe calls for less cheese, but if you want more, you should definitely add it! It's really pretty simple.
There are so many varieties of blue cheese that it makes my head spin trying to decide which one to use. Danish blue cheese is well-known, as is Stilton from Britain and Gorgonzola from Italy. We can't forget about Roquefort from France which is supposed to be the origination of the cheese. It is said that Charlemagne called it the fromage des rois and des papes … the cheese of kings and popes! There are lots of artisans making their own varieties as well so there is plenty of choice. It just means that you'll have to taste plenty to find your own favorite.
What's your favorite way to eat salad with blue cheese dressing? Just on plain greens? Or do you like it on Cobb Salad? A fellow blogger just posted it to be used on a Classic Wedge Salad. Does that suit your fancy?
Blue cheese dressing is usually served with Buffalo Wings, but I think my favorite is with steak. Blue cheese stands up so well to beef and the freshness of the greens and vegetables. It all comes together so beautifully.
Blue Cheese Dressing
Recipe details
- 2 cups
- Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
Comments
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What a great recipe! Tried this with my bubble buddies last night and they all loved it. Used a gorgonzola this time as what I had on hand left over from another recipe. Will be in regular rotation. Thanks for sharing.