Better than the original egg-free, garlic-free blue cheese dressing

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Better than the original egg-free, garlic-free blue cheese dressing

Submitted by on Tuesday, 30 December 2008 No Comment

Dad has to drop some poundage pronto, which means he’s eating like a bunny this week.

Yeah, I know what you’re thinking. “Well, if she hadn’t baked all those cookies …” But it’s really not my fault. Honest, it isn’t.

It has spurred me, though, to kick the test kitchen back into overdrive, this time with salad-dressing recipes. Expect to see a slew of them in coming days.

I’m not one of the sanctimonious sorts when it comes to salad dressing. I don’t believe in drowing the bowl in it, but, come on, give me something to work with. I don’t do bunny well; lettuce tastes like nothing.

With the combination of food allergies here, 99.9 percent of commercial dressings are banned. I’ve found one rapsberry-vinagrette that’s acceptable, and even I can’t eat it all the time.

Homemade dressings are so much tastier anyway that I’d continue to make them even if we reach that glorious day when Big Guy’s egg and garlic allergies abate. I’m slightly allergic to egg, too, but I can tolerate it.

Part of the appeal of homemade is the freshness factor and lack of preservatives. Not to mention the lack of sweetener added to most commercial varieties.

Plus salad dressing is really easy to make. Tonight’s experiment took maybe five minutes, and most of that was onion-chopping time. I’m not the most skilled person on Earth with a knife, and this is one instance where chunky wouldn’t work.

The original recipe, from Joy of Cooking, was for Roquefort or blue cheese dressing, but Gorgonzola was what I had on hand, so Gorgonzola was what I used. I wound up liking it better — Gorgonzola is milder and lacks that stinky-feet taste that turns me off blue cheese.

I added buttermilk to the mix because the dressing seemed a bit thick.

Gorgonzola salad dressing