Go Back

Blue Cheese Dressing

This dressing is really remarkable and should most assuredly be consumed on special occasions and even not-so-special occasions. It has just the right bite, depth and flavor to stand up to sturdy butter (also known as Boston) lettuce. Toss in a few sliced radishes, celery and cucumber and chunks of tomatoes for an authentic Italian salad a la Palm. We generally dress the salad with olive oil and lemon first and then drizzle this over the top. Simpler is better as the dressing is what shines in this salad.
Course Salad
Cuisine Italian
Keyword blue cheese, salad dressing
Servings 1 1/2 cups
Author The Cowgirl Gourmet got this from The Palm Restaurant Cookbook


  • 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


  1. 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.

  2. Stir in the mayonnaise and vinegar. Add a dash of kosher or sea salt and a few grinds of fresh black pepper.

  3. When ready to serve, stir thoroughly to combine and do not use sparingly.

  4. 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.