Blue Cheese Please

Blue Cheese Dressing

Fresh take on an old classic.

As we all well know, I am a lover of cheese; it’s no secret. But, did you know I have a love-hate relationship with blue cheese dressing? This super overused dressing/condiment can be found at every pub, salad bar and mediocre restaurant. I would never, ever indulge in eating the stuff in public, let alone make some in the privacy of my own kitchen.

But, I am here to say that I actually decided to make a batch of the swarmy stuff last night. What possessed  me to do so? Some sexy bibb lettuce, bacon, celery hearts, apple and eggs. I had the makings of a fine salad but knew deep down in my lil’ black heart that it was going to take a superfantabulous dressing to accompany the bunch.

Out came the cheese – the blue veined cheese. It got mixed with some plain yogurt, lemon juice, walnut oil and a good amount of black pepper. That was it, and how wonderful it was. Not too cheesy, not too rich, but it had a nice bite from the blue and the perfect acidity from the yogurt and lemon.

I will now put this recipe alongside my fancy ones and not have an ounce of shame. Long live the blue cheese dressing!

My Blue Cheese Dressing

Makes about 1 1/2 cups

  • 1 C plain yogurt (please, use full fat!)
  • 1 lemon; juice
  • 1/2 C crumbled blue cheese (Roquefort would be stellar in this)
  • 1/4 C walnut oil
  • 1 Tbsp chopped fresh dill
  • Pepper

Mix all together and let sit for 5 minutes. This dressing should keep for up to one week in the fridge.

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