I think of this as “The Urban Farmer’s Salad” because it’s what he makes for dinner when I’m still staring at my computer. It’s one part “clean out the fridge” and one part homemade bleu cheese dressing. It’s one part responsible and one part pure comfort.
Occasionally, this salad is one part Pittsburgh, in that we top it with it (pan) fried potatoes. If it were a true “Pittsburgh Salad,” it’d be straight up French fries on a bed of iceberg, but we try to keep our salads honest around here.
Conveniently, it’s harvest time for salad greens, and the kitchen is hot as hades, so there’s extra incentive for easy, comforting dinners like these.
Homemade Bleu Cheese Dressing
recipe from The Food Network
About this Recipe: High quality ingredients and nothing extra make this homemade bleu cheese dressing your best bet, and it comes together quickly and easily. Try mixing it with chicken for a different take on chicken salad sandwiches, or as a dip for veggies for snacking.
Yield: 2 1/4 cups
3/4 cup organic mayonnaise (or homemade), to taste
1/2 cup crumbled blue cheese (about 3 ounces), divided
1/2 cup organic half and half
2 Tablespoons organic Greek yogurt or sour cream
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon organic Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper
In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, yogurt or sour cream, lemon juice, Worcestershire, and salt, until smooth.
Gently stir in the remaining 1/4 cup blue cheese, and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.