Blue Cheese Salad Dressing
I have been completely off the radar with the production of my new book which I am told, should be out and about as soon as Father’s Day 2013…YAY. I am really excited about the pics, you are going to LOVE them…and hopefully the recipes as well of course! Lucky you…this is a recipe that was going to appear in the book, but then, we just had too much material. SO….here it is! In the meantime, if you just cannot wait for the #newbook go check out some of the old books at http://tenina.com/store. You won’t be disappointed. Promise.
Again, the good ole days beckon when I taste this; Known as Roquefort dressing in the USA (normally) as a reference to the cheese used, you could hardly call this Gorgonzola dressing…unless you really wanted to! So Blue Cheese dressing it is. Give me a wedge of Cos lettuce and a dollop of dressing…and you could say I am happy as a clam, though how happy clams are, I am still unsure.
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- 2-3 spring onions
- 1 lemon, zest, finely grated
- Pinches pink salt flakes BUY
- Pinches cracked black pepper
- 50 Grams sour cream
- 50 Grams Greek yoghurt
- 40 Grams lemon juice, fresh
- 20 Grams red wine vinegar
- 150 Grams Gorgonzola, or Stilton or Blue Castello, in pieces
Place spring onions, lemon zest, salt and pepper into Thermomix bowl and chop 2 sec/speed 7.
Add sour cream, yoghurt, lemon juice and vinegar and blend 6 sec/speed 6.
Add cheese of choice and blend 4 sec/speed 4 for a chunky consistency.
To make a smooth dressing blend 10 sec/speed 8.
Serve as needed on salad or wedges of lettuce with a few chives snipped over as a garnish.
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