This is the BEST Blue Cheese Dressing. It took me 17 years to develop the recipe and it is great.
Small intimate dinner parties are a big part of my life.
Nothing is better than sharing a well prepared meal with my wife and another couple.
One of the things I missed after leaving the restaurant industry was having at my disposal a number of fine salad dressings.
When guests join us for a night of dinner and wine a big challenge has been finding a salad dressing that can be enjoyed by all. My search took 17 years but was well worth it.
The only advice I ever give people when I share a recipe is two fold:
1) The first time you make a recipe follow the directions to the letter and, 2) Use the very best quality of the listed items.
If you follow these two rules I believe you will agree that this is truly a “Killer Blue Cheese Dressing."
The salad itself is also important.
I always cut the heart out of the Romaine. I tear the Romaine (rather than cut it). I ALWAYS peel my tomatoes before slicing and I always seed them.
Mix the lettuce and tomatoes in a large bowl. Add the dressing about a tablespoon at a time while continuing to toss. Make sure all items are covered but not smothered. Take some fresh blue cheese (not used in the dressing) and crumble it over the individual salad servings.
I also hard boil an egg (I use Julia's hard boiled egg recipe) shred and dust the top of salad before serving.
As an aside, I have had about 20 people tell me after eating the salad that, “I have never liked Blue Cheese Dressing – UNTIL NOW!”
Last, please take the time to find a Blue Cheese OTHER than Danish Blue. It is worth the search.
Posted by Tim Christensen at Recipe Goldmine May 29, 2001.