BLUE CHEESE DRESSING
"Really good blue cheese dressing isn't that thick pasty stuff you find in salad bars. It's a sharply flavored vinaigrette with discrete bits of blue cheese throughout. The best way to make a good blue cheese dressing is not to combine the cheese and the vinaigrette ahead of time. Rather, prepare each separately, then toss them together in the salad. Does that still count as dressing? I hope so."
4 Tbsp. corn oil
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 small clove garlic, minced
Fresh ground black pepper (to taste)
3 oz. blue cheese (or to taste)
Salad greens (for serving)
Whisk together the oil, vinegar, mustard, garlic and pepper until emulsified. Do not add salt; set aside.
Crumble the blue cheese into pieces.
TO SERVE:
First toss the salad greens with the vinaigrette and then, carefully, with the blue cheese.
*With a dressing this assertive, endive and radicchio make a nice combination of greens.
Makes about 2/3 cup
Source: Beat This! by Ann Hodgman
"Really good blue cheese dressing isn't that thick pasty stuff you find in salad bars. It's a sharply flavored vinaigrette with discrete bits of blue cheese throughout. The best way to make a good blue cheese dressing is not to combine the cheese and the vinaigrette ahead of time. Rather, prepare each separately, then toss them together in the salad. Does that still count as dressing? I hope so."
4 Tbsp. corn oil
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 small clove garlic, minced
Fresh ground black pepper (to taste)
3 oz. blue cheese (or to taste)
Salad greens (for serving)
Whisk together the oil, vinegar, mustard, garlic and pepper until emulsified. Do not add salt; set aside.
Crumble the blue cheese into pieces.
TO SERVE:
First toss the salad greens with the vinaigrette and then, carefully, with the blue cheese.
*With a dressing this assertive, endive and radicchio make a nice combination of greens.
Makes about 2/3 cup
Source: Beat This! by Ann Hodgman
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