Mr. Hawthorne wanted a salad and homemade
Blue Cheese dressing for lunch yesterday,
and seeing how he was all pitiful
and cripple and licking his wounds
from his toe surgery that morning,
I was happy to comply.
My ingredients:
1/2 cup mayo
1/4 cup sour cream
1 TB rice vinegar
1/8 cup buttermilk
1 TB Poupon Dijon mustard
1 teas Lea & Perrins
salt and pepper
cayenne
paprika
oregano
Tabasco sauce
2 TB fresh parsley
2 TB Blue Cheese
(I used Rosenborg Danish Blue)
Mayo, sour cream, and vinegar.
Mustard.
Add in the worcestershire
and spices to taste.
A few drops of Tabasco sauce.
Parsley.
Blue cheese.
When I make up a dressing like this,
I start with my basic ingredients -
the mayo and sour cream,
then gradually add in the rest of the ingredients,
tasting after each addition,
and adding more if needed.
Always taste as you go along.
And go light on the seasonings.
You can always add more.
Hard to un-ring a bell though.
Here are our salads.
The cheese there is my new favorite salad cheese -
ricotta salata.
Tomatoes, cucumbers, green olives.
Sliced carrots and onions.
Mezzetta's Italian Mix Giardiniera which contains
cauliflower, carrots, celery, peppers, pickles, and onions.
.
Croutons.
Peperoncini.
And here's my homemade blue cheese dressing.
Harris Teeter had beef tenderloins on sale
the other day so we had a
delicious fillet with onions and shrooms
and the pan juices, deglazed with red wine.
Every now and then, my body calls out for red meat
and yesterday was the day.
This hit the spot.
