I love a good salad as much as the next person but sometimes the dressing is really what makes the dish instead of the healthy foods that hide under the dressing. This is one of those dressings. I can’t believe I haven’t been making my own dressings. Well, I can. I don’t usually make them because I don’t eat them fast enough. Hopefully I don’t run into that problem anytime soon 
This is a game-changer here folks. It all started Sunday afternoon as I perused the cheese display at Safeway. I picked up a big wedge of Gorgonzola and threw it in my cart. By the time I got home I had planned to make buffalo mash for my work lunches this week. Best decision EVER. I also knew I was going to make the bleu cheese dressing I just wasn’t sure how that would turn out. Well, as luck would have it, the interwebs were at my disposal and Ina Garten swooped in on her magic cookbook and told me she had the best dressing recipe. I listened carefully and went to work. As luck would have it, I bought heavy cream for my mashed potatoes and her recipe (of course) included some cream, but I balanced it out with 1% milk. We can’t all be jolly souls living in the Hamptons year round.
When all the ingredients were done taking a run in my food processor I wasn’t sure what I was getting myself into. I knew it would be good but I was not prepared for the love fest that happened after I made this. I had to wrap it up as quick as possible so that I didn’t drink the whole thing. Seriously. I know that’s gross, but I thought about it.
So before you go get all judgmental on whether or not you like bleu cheese let me just say that Gorgonzola is the perfect alternative. It’s smooth and creamy and there isn’t much stinky going on there either. So without further ado… I give you the dressing recipe. Make sure you have something in your house to eat this with. Bare fingers are just as legit a vehicle as crudite.
Recipe
Adapted from Foodnetwork.com
Ingredients
- 4 ounces good bleu cheese
- 1 cup mayonnaise
- 1/4 cup cream
- 3/4 cup 1% milk
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Add all ingredients to a food process and BLEND!
Serve with salad or buffalo mash!
(Buffalo mash recipe coming soon!)
