GORGONZOLA DRESSING
Source: La Cocinita Magazine, July 2002
By: Joseph Wrede, New Century Caeser Salad
Makes 2 cups
This recipe makes a lot of dressing, but it will keep in the refrigerator for several days. Use the leftovers for other salads or as a dip for chips or vegetables.
2 egg yolks
3 small (or 2 large) cloves garlic, sliced
Juice of 1 lemon
1 tablespoon Dijon mustard
1 cup packed Gorgonzola dolce (or Dolcelatte)
1 tablespoon fresh thyme leaves
1 teaspoon cracked black pepper
1/2 cup olive oil
1 cup buttermilk
Put egg yolks, garlic, lemon juice, mustard, Gorgonzola, thyme and pepper into the work bowl of a food processor or blender.
Start the processor and add olive oil in a steady, thin stream (about as thick as a pencil) to form a smooth purée.
Add buttermilk and continue processing until it is integrated into the mixture.
Carefully pour the dressing into a squeeze bottle (a thoroughly cleaned plastic ketchup bottle will work fine).
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