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| Steve's Really Great Blue Cheese Dressing With Red Onions by Jan Roberts-Dominguez |
| Jan Roberts-Dominguez may have written the book on onions, but it's her
husband, Steve, who mastered the art of making blue cheese dressing with them!
This is patterned after a favorite dressing in a Corvallis, Ore.
restaurant. |
| 8 ounces blue cheese, crumbled 3/4 cup plus 2 tablespoons red wine vinegar 6 tablespoons oil 1 cup coarsely-chopped (1/4-inch dice) red onion (sweet onions can be substituted) 2 teaspoons coarsely-ground pepper |
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| Place the blue cheese in a small bowl. Gently stir in the vinegar and vegetable oil, and continue to stir so some of the cheese dissolves and helps form a creamy dressing. Add the onions and pepper. At this point, you may have to add additional oil or vinegar to reach a consistency that hovers between a vinaigrette and a creamy dressing. The dressing should be prepared at least 30 minutes before serving, but ideally, should sit in the refrigerator overnight for flavors and texture to fully develop. The dressing will keep in the refrigerator for about two weeks. | ||
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| Yields about 2 2/3 cups of
dressing. |
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| For more recipes by Roberts-Dominguez click here! |