Is it possible to ever tire of blue cheese dressing? Can you serve it without the bacon crumbles?
I suppose if I went 20 or 25 days straight, I might begin to show a patina of disdain. I’m not sure. And, for sure, I am not going to try. This is one dish that I want to make sure I never tire of.
And, no, I think bacon is mandatory.
A salad adorned with blue cheese and bacon can serve multiple purposes. Pictured here, with a cheddar cheese biscuit, this dish can be the entry point to a delightful meal. The salad will have potency, so the main dish needs to have substance: a spicy salmon, a rich steak, lamb chops, … Protein is demanded.
Your other option is actually easier. Just make the portions here large. Let this salad be you meal. That certainly works for lunch or brunch. If dinner is your goal, then a side dish — beyond the biscuit — might be in order. A small serving of French onion soup would make for an overload of flavors, but surely an overload you will happily bear.
Look for some other blue cheese dressing posts here. There are countless ways to assemble a dressing here, which is great: you can do no wrong [well, you cannot have a heavy hand with that Worcestershire sauce!].
If you need a biscuit recipe, complete with Honey Butter then you are invited to a recent post:
https://cookingbythebook.com//recipes/chipotle-cheddar-biscuits-honey-butter-gale-gand/
Blue Cheese Dressing with Bacon Crumbles
Yield: serves 4
Ingredients:
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon fruity extra-virgin olive oil
- 2 teaspoons white wine vinegar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon Worcestershire sauce
- ⅓-½ cup crumbled blue cheese
- 1 tablespoon thinly sliced chives or scallion greens
- 4 thick bacon slices, cooked until crisp and crumbled
- Salt and fresh black pepper to taste
Preparation:
Mix the sour cream, mayonnaise, olive oil, vinegar, pepper, salt, and Worcestershire sauce in a small bowl with a whisk or fork.
Stir in blue cheese and chives or scallions. Season to taste with salt and pepper.
Employ the dressing on your salad, then dot with bacon bits to suit your appetite.
Source: Tomatoes by Miriam Rubin
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for1/50th second at ISO‑400