I’m just going to say it: Cheese is my favorite food group. And blue cheese is my gold standard. It is salty and strong and just a little bit stinky. Those words are music to my ears.
Once about every three years I will buy a bottle of salad dressing as an experiment. I may use it a few times before its expiration date and then toss it, while cursing myself for allowing it to take up valuable refrigerator real estate for an unjustifiable amount of time. I have conducted this experiment long enough to know that bottled salad dressing is not for me.
And I don’t mean to be bossy, but it shouldn’t be for you either. (Okay, I’m bossy.) The ingredients for this dressing are stirred together in a bowl in practically no time, and the resulting dressing is so much creamier and zingier than store-bought brands. It’s a win-win!
What Is the Best Blue Cheese for Salad Dressing?
A dry, crumbly cheese (as opposed to creamy) that is also robustly flavored and not too mild is best in this salad dressing. Cheeses like Maytag Blue, Stilton, Roquefort, and dry Gorgonzola are all good choices.
How Long Does the Dressing Last?
Store the dressing in the fridge for up to five days.
What Salads Go Well With Blue Cheese Dressing?
The Classic Wedge Salad with iceberg lettuce is an all-time favorite for blue cheese dressing. Sturdy or crunchy greens such as romaine, kale, endive, and radicchio hold up well with this bold dressing. Try it on this salad of mixed greens with grapes and walnuts. It would also be delicious tossed with chilled, cooked green beans or on a BLT or Cobb Salad.
More Homemade Salad Dressings!
Creamy Blue Cheese Dressing
- 1 tablespoon finely chopped shallots
- 2 tablespoons white wine vinegar
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 1/2 cup crumbled blue cheese (about 2 1/2 ounces)
- 1 teaspoon chopped chives (optional)
Marinate the shallots:
In a bowl, stir the shallots, vinegar, lemon juice, salt, and pepper together. Let sit for 10 minutes to soften the flavor of the shallots.
Add remaining ingredients:
Whisk the mayonnaise and buttermilk into the vinegar and shallot mixture. Add the cheese, and mash any large chunks against the side of bowl (you still want a few smaller crumbles). Stir in the chives, if using.
Store in the refrigerator for up to 5 days.