Vinaigrette week* wraps up on DadCooksDinner with another favorite of mine, Blue Cheese Dressing. A salad with blue cheese dressing goes wonderfully with a nice, juicy steak. And, of course, it’s the traditional accompaniment with Chicken Wings (recipe here).
*And yes, I know it’s not Vinaigrette week any more. I made the classic Fencepost Error. I was thinking I needed five dressing recipes, one for each day of the week, but I forgot that the basic technique would take up one day. What really bothers me is that I’m a computer programmer, so I really should know better. I mean, I’m the kind of person who knows what you call that kind of mistake – you’d think I could remember not to make it!
Oh, well, you get a bonus dressing out of the deal, so I guess it’s not all bad.
- 2 tbsp White Wine Vinegar
- pinch of salt
- pinch of freshly ground black pepper
- 2 tbsp Extra Virgin Olive Oil
- 1/4 cup mayonnaise
- 1/2 cup crumbled blue cheese
Directions: With Finesse
1. Dissolve the salt in the vinegar: Whisk the salt, pepper and vinegar in a small bowl until the salt dissolves, usually about 10 seconds.
*Less Cheese. This is a very chunky blue cheese dressing, because that’s how I prefer it. You could cut back to 1/4 cup of crumbled blue cheese and it would still taste great.Notes:
*Unlike some of the other vinaigrettes, this one is pretty forgiving in its ingredients. As long as you use decent vinegar and oil, and real mayonnaise (again, no miracle whip, please!), you’ll be fine.
*For the blue cheese – use Danish Blue cheese in the dressing. It’s less expensive, and gives you the blue cheese flavor you need. Please don’t use the good stuff, or I’ll cry. And, you’ll spend a lot of money.
*While I’m talking about ingredients, my favorite White Wine Vinegar is this one from Alessi. It also goes well in the balsamic vinaigrette (recipe) from last week, if you want a lighter dressing.
Too many chicken wings to count. My recipe (here) was inspired by Steven Raichlen’s BBQ USA