I’d made a batch of this dressing as a dipper for Sriracha and Honey Chicken Wings, and, looking at the pint jar, thought it’d be a real waste not to do it justice with a salad. Mebbe it’s me, but blue cheese dressing just screams for Iceberg lettuce – Romaine will simply not do; tho’, in a pinch, I won’t say no to Belgian endive.
Note: you’re gonna want to make this early in the day or the day before you plan on first using it, so that the flavors will have time to blend in fridge.
•3/4 cup mayonnaise
•3 tbsp sour cream
•1-1/2 tbsp fresh lemon juice
•Pinch coarse sea salt or seasoned salt
•1 tsp garlic powder (9/25/14 – 1/2 tsp)
•4 to 8 oz Gorgonzola
(or your preferred blue cheese)
•1 tsp dried shallots
•2 tbsp red wine vinegar
•1 tbsp buttermilk*
•Pinch cracked black pepper
*No buttermilk? As always, no problem! Simply put a teaspoon of white vinegar or lemon juice in a measuring cup, then add milk to measure one cup. Stir, then let rest for ten minutes or so. Voilà! Butermilk!
Whisk the buttermilk and vinegar together, then add the dried shallots and let rest for ten minutes, then stir together with the remaining ingredients and transfer to a pint jar.
Give it a taste. Good, no?
Give it a few hours or (always more better) overnight in the fridge, and it’ll be even better.