Not a salad-hater, mind you. I love a good salad.
But a salad-person-hater.
I used to *sigh*, roll my eyes, shake my head *ugh* whenever someone would tell me about whatever diet she was on, order a salad because salads are healthy, but have it buried under grease-fried croutons and smothered under creamy, fatty cheese and dressing. Really, Salad-Person? You’re being “good” on your diet with that salad that has more calories and fat than a bucket of chicken fried bacon wrapped fries?
See? I was a salad-person hater, and it was the worst when it came to Blue Cheese Dressing, which seemed like an even more offensive version of Ranch dressing — the creaminess of Ranch with the addition of cheese.
But then I made my own blue cheese dressing as the base for a dipping sauce and now?
Now I appreciate the beauty of dressing that despite it’s creamy, fatty offensive ways, makes you eat a bowl of vegetables instead of a bucket of chicken fried bacon wrapped fries.
Don’t use this as a dip for fries.
Blue Cheese Vinaigrette/Dip
I made this as a dip first, to accompany Cobb Salad Summer Rolls, then went backwards to the dressing. The dip is just the dressing thinned out with some warm water. Even in the thinner dip form, it works great on a salad. It just needs a stronger shake/whisk to combine.
1 clove garlic, smashed
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar (or more to taste)
2 tablespoon finely chopped chives
4 tablespoons olive oil
½ cup crumbled blue cheese
salt and pepper
¼ to ½ cup warm water
In a food processor, pulse the garlic until finely minced.
With the food processor on low to medium-low speed, add white wine vinegar, lemon juice and sugar. Add chives. In a slow stream, add the olive oil.
Add the blue cheese and let run until smooth (unless you want a chunky texture).
Season to taste with salt and pepper.
To use Blue Cheese Vinaigrette as a dip, which is warm water until you get the desired, thinner dipping sauce consistency. Garnish with finely minced chives.