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Blue Cheese Vinaigrette, from Casey's place, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted April 2, 2011.




It started many years ago in a small family run Italian restaurant in sunny California. Pasta covered with fresh homemade sauce, and always a salad of tossed greens. The house dressing was a Blue Cheese Vinaigrette.

To this day it is my favorite, a creamy blue cheese dressing and a tangy vinaigrette combined to make the best dressing ever. The first time I had a salad with this dressing I knew it was a winning way to serve salad greens. Casey had his own "secret" way to make this dressing, but I think I can get close, real close. Trade secrets, they are everything in the restaurant business!

Let's talk salads, shall we? For me a salad needs to be tossed with the dressing, before it is served. A bowl of greens with dressing over the top, is difficult to eat with enjoyment. Usually the dressing is eaten up with the top layer of the salad, leaving naked lettuce and not much excitement at the bottom of the salad bowl.

To my way of thinking, a richly flavored dressing, tossed with the greens, then served up is so much more appealing. Also you don't need to drench your greens in a dressing, when a dressing starts out fresh, vibrant and well flavored, you automatically use less.


Casey's House Dressing
by the seat of my pants
makes approximately 3 cups dressing

1/3 c red wine vinegar
1/4 c olive oil
1 1/2 t garlic salt
fresh ground pepper
2 T fresh minced parsley or 1 T dried
1/2 t sugar
1/2 mayonnaise
3/4 c buttermilk
1 c blue cheese crumbles

Combine all ingredients through buttermilk.


Whisk all ingredients except blue cheese until smooth. Add blue cheese, and using a "mashing" motion work cheese into the mixture to break apart some of the pieces.


Decant into a storage jar. Refrigerate.


To serve, toss with fresh greens of choice.



This dressing is also delicious spooned over a platter of prepared crisp vegetables presented as a composed salad for a sit down dinner, and everyone can help themselves.

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post shared with:
see ya in the gumbo @ ms enplace
hearth and soul @ apriljharris.com

3 comments

  1. looks so good. I love blue cheese and vinegarette and love the combiantion. Beautiful presentation too of the salads.

    ReplyDelete
  2. I also love a blue cheese dressing. The idea of combining it with a vinaigrette is a good one. Too often, creamy dressings don't mix well with delicate lettuce leaves. I also agree about a tossed salad. One big reason why I dislike restaurant salad is that the dressing is either served on top or on the side. Hard to eat without making a mess! Well now that I've written a book...
    Thanks for linking with See Ya in the Gumbo!

    ReplyDelete
  3. Looks delicious dressing thanks for sharing with Hearth and soul blog hop pinning.

    ReplyDelete

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