I had some leftover blue cheese crumbles that I wanted to use up, so I searched for a dressing recipe. I found this one from Cooks Illustrated and since I have generally had success with their recipes, I figured I would give it a try. This blue cheese dressing was creamy, tangy and had the perfect amount of blue cheese. I made several wedge salads with this dressing and had them for lunch, as well as with dinner. I love the crisp iceberg lettuce wedges, topped with fresh cherry tomatoes and pieces of crispy bacon.
Rich and Creamy Blue Cheese Dressing
- 2-1/2 ounces crumbled blue cheese (about 1/2 cup)
- 3 tablespoons buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- 1/4 teaspoon sugar
- 1/8 teaspoon garlic powder
- Salt and ground black pepper
Mash the blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 14 days.
Makes 3/4 cup, enough to dress about 10 cups of loosely packed greens, serving 4
In a pinch, whole milk can be used in place of buttermilk. The dressing will be a bit lighter and milder in flavor but will still taste good. We dressed a variety of different salad greens and found that delicate ones, such as mesclun and butter lettuce, became soggy under the weight of the dressing. Sturdy romaine and curly leaf lettuce were our two favorites. Of course, you could forget the greens altogether and go for Buffalo chicken wings instead. Remember that aggressive seasoning with salt and pepper is necessary, especially if the dressing will be dispersed over greens.