For a long time, this meant that thick, gluey stuff made with mayonnaise. It’s so heavy it’s a wonder any salad survived it. Lately many of us are going back to the original blue cheese salad, which was essentially a green salad dressed with vinaigrette and sprinkled with blue cheese. My way of doing this is to put the cheese right into the dressing, but it’s still pretty light. It also works very well with feta cheese or goat cheese.
- 1 Tbs. Dijon mustard
- 1/4 cup red wine vinegar
- 2 Tbs. water
- 1 cup olive oil
- 1/2 tsp. dill
- 1/4 tsp. Tabasco
- 4 oz. blue cheese (Roquefort, Stilton, Gorgonzola, Maytag, or domestic), or feta
1. In a bowl, whisk the mustard, vinegar, and water together. Add the olive oil in a slow, thin stream, whisking constantly, until the dressing takes on a smooth, almost opaque quality.
2. Add the dill and Tabasco, and crumble the cheese into the dressing. Stir in well with a fork. Use within a week.