Blue Cheese Vinaigrette, from Casey's place. , A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

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 dressing, when a dressing starts out fresh, vibrant and well flavored, you will automatically use less dressing.

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.


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

  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!

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


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