Picture your favorite wedge salad. Got that image in your head (especially since I don’t have it right here)? Chances are, that beautiful wedge salad is blanketed with blue cheese dressing. The bacon or red onion might be optional but the blue cheese dressing? No can do. It’s wedge salad basics, baby. Oh—and if you can’t picture a wedge salad because you’ve either never had one (tsk tsk) or don’t like blue cheese (we can’t agree on everything), then head over to this salad. Not a crumble of blue cheese in sight and pretty darn healthy to boot.
For the blue cheese lovers in the crowd (and those who love them), take the time and make the best blue cheese dressing. Why? Because chances you already have the ingredients and you just need a wedge of good blue cheese. I’m not suggesting you use my fav Creamy Sexy Blue for this dressing because that is best eaten by itself or on a cracker -if you can find it. Once I do, I’ll include a link for it. But this blue cheese would be perfect and you’d have some left over to put on top of this salad too.
Roquefort, gorgonzola, Maytag or Danish — any of these would be fab in this dressing. And if you make the thicker version, it plays really nicely with celery and roasted pecans for a down and dirty appetizer. You might want to add a tich of sriracha right at the end (and I mean a little because nobody wants pink blue cheese dressing) gives this dressing a little punch and sass. And I’m all about the punch and sass. Just ask my mom.
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Tips
For a crowd:
- Make this blue cheese dressing as party dip for veggies.
- Or take washed endive leaves and place a tsp of the thicker version in the little crevice of the endive. Top with a little more crumbled blue cheese, crisp bacon and chopped toasted pecans or walnuts for a great party bite.
For a few: Use as a topping for a baked idaho or sweet potato with chopped tomatoes and crisp, crumbled bacon.
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Blue Cheese Dressing
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Ingredients
- ½ cup sour cream, Greek yogurt fine as well
- ¼ cup milk
- 1 tsp worcestershire sauce
- 1 Tbsp mayonnnaise
- 2 oz gorgonzola, maytag or rocquefort blue cheese, crumbled
- ¾ tsp salt
- ½ tsp pepper
- 2 tsp lemon juice, squeezed from 1/2 of a lemon
- 1 small squirt of sriracha, optional
Instructions
- Combine first four ingredients in a medium bowl. Add blue cheese. Stir to combine. Add seasonings and adjust if necessary. For a pop of heat and bite of flavor, add sriracha. Can be made in advance. Refrigerate up to a week.
Notes
- Dip / Thicker version: use 1/8 cup of milk
