As a child, I always remember my mother ordering her salad with blue cheese dressing, though I can’t remember her or my grandmother ever making it at home. I don’t even recall seeing a bottle of blue cheese dressing in the fridge.
Perhaps it was because she knew it wasn’t that good for you and therefore she infrequently relished a salad generously (and sinfully) ladled with blue cheese dressing while dining out. I realize blue cheese is an acquired taste and one I didn’t develop until adulthood.
When I found out that David was a fan of blue cheese dressing, it was another one of our many commonalities. Years ago we were introduced to the The Palm’s blue cheese dressing. It is a velvety, stinky concoction with perfect acid-to-earthy and liquid-to-chunky ratios, which David appropriately dubbed “napalm.”
He even orders it that way. “I’ll have the house salad with vinaigrette and a side of napalm.” The servers have all come to know exactly what this means.
So when The Palm became a part of our Christmas Eve holiday dinner tradition, this blue cheese salad dressing inevitably plays a starring role. In case you happen to love blue cheese and haven’t yet guessed, The Palm makes possibly the best dressing we have ever had.
Did I mention I have the recipe? Granted, I have only made it two times in at least five times that many years…it is a dressing that will have people talking for years.
Let me just say that the only other time I made it, the hostess talked about it for years after and in hushed tones reminding me that perhaps I should make it again? She would swoon as she said, “I remember that blue cheese salad dressing you brought to the party. I could have eaten it with a spoon.”
Incorporate this spunky dressing into your own holiday tradition, a dinner party or just a weekly family dinner as this will certainly help you win friends and influence people.
Blue Cheese Dressing
- 4 ounces Danish or French blue cheese Rosenborg offers a gluten-free blue cheese, at room temperature
- 1/2 cup olive oil
- 1/2 cup mayonnaise you could make a homemade mayonnaise and really impress your friends and family
- 1 1/2 tablespoons red wine vinegar
- Dash kosher or sea salt
- Freshly ground black pepper
Crumble the blue cheese into a bowl and, using a fork, whisk in the olive oil. Set aside and let rest for 40-50 minutes. During the time, the cheese "melts" into the oil and makes a cloudy concoction.
Stir in the mayonnaise and vinegar. Add a dash of kosher or sea salt and a few grinds of fresh black pepper.
When ready to serve, stir thoroughly to combine and do not use sparingly.
Refrigerate any leftover dressing and use as a dip for celery sticks or as a salad dressing. It will keep up to 1 week or so.