BLUE CHEESE AND CHIVE DRESSING (about 1-1/4 cups)
½ cup well-shaken buttermilk
½ cup mayonnaise
1 tablespoon fresh lemon juice
¼ teaspoon Worcestershire sauce
1 small garlic clove, minced
¼ teaspoon salt
¼ cup fresh flat-leaf parsley leaves
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives
1/8 teaspoon black pepper
- Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic and salt in a food processor until smooth.
- Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
- Transfer to a bowl and stir in chives and pepper. Dressing keeps, covered and chilled, one week.
NOTE: Use this on crisp lettuce or omit the buttermilk and serve it as a dip with crudités.
from Gourmet Magazine, April, 2006