The other night I was out, and my husband, inspired by restaurants that drizzle bleu cheese dressing over hunks of iceberg or romaine, dug up this recipe. When I got home I had to taste it, for quality control, of course. In an instant I realized, this was it. This was that dressing I could practically taste, years and years ago.
Mush 4 ounces gorgonzola or bleu cheese.
Blend in half a cup of mayonnaise.
Drizzle in up to a cup of buttermilk, to desired salad dressing consistency. Season aggressively with salt and pepper.
Drizzle, a la Smitty's, over ice berg, or, a la Beckham over romaine.
Garnish with finely chopped tomatoes.
If, for some reason, doesn't live up to your expectations, try it again, except this time have someone else make it. Food always tastes better when someone else cooks. Because then, it's like magic.
You guys came up with their secret recipe?
ReplyDeleteI know a couple of brilliant people indeed!
Oh jeez. This will go wonderfully with lamb. I'm joining a group of 8 and we're buying a live, grass-fed, organically raised lamb and having it butchered. Do you think that's crazy? I think it's kind of crazy.
ReplyDeleteI'd almost given up on a new post from you, but this was worth the wait! I'll try this this evening with my pork tenderloin and sweet potato pilaf. Thanks!
ReplyDeleteAnd, ADH, that *is* kind of crazy, But I bet it'll be crazy good!
CP-- We aim to impress
ReplyDeleteAH Sounds great! I may be bitter not to be one of the chosen 8.
S: I hope you enjoyed it!!
I'm not so big on the blue cheese. Long story.
ReplyDeleteThis is one of my favorite salads. I like to add toasted sunflower nuts and a little red onion. Also a highly chilled salad plate adds a nice touch. You are invited to my house anytime you want to make this salad. I would serve this along with grill-smoked filet of salmon with a simple dipping sauce of dijon mustard, soy sauce, rice wine vinegar, and brown sugar.
ReplyDeleteI've actually had this salad. I think. It was something like a 1/3 of a wedge (not crumbled but a wedge) of iceberg lettuce except it was served with soup.
ReplyDeleteI don't think it's a good idea to order up a live sheep. It's like picking out a lobster from the tank. It's just too personal.
What PA said--I always prefer my livestock dead.
ReplyDeleteSteve: Yikes! Sounds delish!
Still, better than the six degrees of separation within that cello pack, and the miserable life leading up to it.
ReplyDeleteActually, I'd like Margaret to finish. Don't think I've every heard a long blue cheese story.
I always wanted to try vitamitavegamin.
ReplyDelete;-)
A friend and I went to the 4H Livestock auction at the L.A. County Fair for years and we always split the take. We usually bought a pig but we did lamb one year and got a couple extra people to join us on beef once. Oh that was soooo good!
Definitely nice to know where your meat comes from and how it's processed. Also, the butcher would call up and get the instructions on how thick you wanted your chops, what grind to put on the meat, etc.
I'm with Margaret, only I don't have a story. And although I like to know how my meat is treated, I don't want to meet it, if you know what I mean.
ReplyDeleteBless you, I've been looking for a dressing recipe like this.
ReplyDelete