For those who love blue cheese dressing, this is one of the best. Quickly made in the blender in about 10 minutes, so don't let the long ingedient list fool you. The complex flavors make it a crowd-pleaser. —AlohaGirl
Amish blue cheese wedge (or use Maytag)
dry mustard powder
celery salt (you can add more to taste later)
white pepper (or sub all black)
white wine vinegar
minced parsley (or sub dry)
grated fresh onion (a key ingredient)
half & half (you can sub whole milk)
In This Recipe
Place all ingredients in blender, adding blue cheese and half the liquid last. Crumble about 1/2 small wedge (2-3 oz) of your favorite blue cheese (I use Amish or Maytag blue only) on top and pour about half the liquid in, just to be blendable. Pulse, then mix until completely blended, adding slightly more half and half gradually just to a desired consistency for dressing, which should be slightly thick. It will thicken up a little more as it chills. Adjust seasonings to taste at this point also. Pour in bowl and stir in some additional small crumbles of blue cheese to give texture and pop- about 1 oz, more. Chill in bowl to blend flavors for several hours minimum and even better overnight.
This is terrific over a Cobb Salad as a principal meal. For a side, use this to make the classic "Iceberg Wedge" salad topped with crumbled bacon and minced tomato to go with a steak dinner. If you are grilling, char some romaine heads, halved and brushed with olive oil, then drizzle this over to serve an impressive company side dish! Leftover stores well for about 3-4 days.