Zucchini Cherry Tomato Salad
It has been a hot summer here in Atlanta. When it is this hot, the last thing I want to do is stand over a hot stove or oven to cook something. That is one of the reasons I love this zucchini cherry tomato salad…
Tag: walnut
Spinach, Fig, and Goat Cheese Salad with Honey Balsamic Dressing
I don’t know about you, but for the last few weeks my local farmers market has had the best figs! As a result this spinach, fig, and goat cheese salad with honey balsamic dressing has become a favorite meal. This salad is also a great…
BQ’s Roquefort Vinaigrette Salad Dressing
My friend, Ed, has been asking me to post this recipe since I started this blog. It is my grandmother’s Roquefort salad dressing recipe. She always kept a jar of this in the fridge and a salad with Roquefort dressing was on the table every Sunday dinner.
This is not your typical blue cheese dressing. It is a blue cheese vinaigrette. The vinegar and Worcestershire balance out the blue cheese so that even people who are not huge blue cheese fans (like me) will still be crazy about this salad dressing.
Skip to variations or detailed instructions.
BQ's Roquefort Vinaigrette Salad Dressing
August 29, 2020
: Makes 2+ cups of salad dressing
: Easy
Ingredients
- 4 oz. Roquefort or similar blue cheese (crumbled is easier)
- ½ c. white vinegar
- 1 c. Canola or vegetable oil
- 2 t. salt
- 1 heaping t. cracked black pepper
- 4 t. Worcestershire sauce
Directions
- Step 1 Mash together crumbled blue cheese and vinegar with a fork.
- Step 2 Mix together oil, salt, pepper, & Worcestershire sauce.
- Step 3 Combine blue cheese mixture in with oil mixture. Mix well – either whisk together or put in a jar and shake vigorously.
- Step 4 Store in refrigerator. Shake up or re-whisk before serving.
Variations
BQ always served this with a simple green salad (preferably with lettuce fresh from the garden). Some of my favorite variations are pictured below.
Detailed Instructions
Mash together crumbled blue cheese in vinegar with a fork. There shouldn’t be any big chunks, but small chunks are fine. The original recipe called for Roquefort, but you can use any blue cheese. Using pre-crumbled saves a little time.
In a separate bowl or jar, mix together oil, salt, pepper, & Worcestershire sauce. A 2-cup (1 pint) glass jar just fits.
Note: I use table salt for this dressing. If you use kosher salt, you may need to adjust the amount.
Combine blue cheese mixture in with oil mixture. Mix well – either whisk them together in a bowl or put them in a jar and shake it vigorously.
Store in refrigerator. Shake well or re-whisk before serving. The blue cheese tends to sink to the bottom of the jar, so sometimes I use a spoon or small gravy ladle to make sure I get the good stuff from the bottom of the jar.
