aruba + a blue cheese iceberg wedge
Blue Cheese Dressing
Adapted from several sources
Use this dressing on wedges of iceberg or another crisp lettuce or omit the buttermilk and serve it as a dip with crudites.
Makes about 1 1/4 cups of dressing
1/2 cup well-shaken buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives
Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, salt and pepper in a food processor until smooth. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky. Transfer to a bowl and stir in chives.
Do ahead: Keeps, covered and chilled, for one week, though we’ve yet to test that theory.
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