FRENCH BLUE CHEESE RECIPES

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BLUE CHEESE DRESSING RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Blue Cheese Dressing Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 1/4 cups

Number Of Ingredients 8

1 cup mayonnaise
1/2 cup crumbled Maytag or other blue cheese (about 3 ounces), divided
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, 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.

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD RECIPE | FOOD ...



Outback-Style Blue Cheese Wedge Salad Recipe | Food ... image

Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian classic (in fact, the founders of the chain had never been to Australia before opening the first location), but fans don't seem to mind: The salad has been a hit since it appeared on the menu eight years ago.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 40 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

2/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 tablespoons buttermilk
1/4 teaspoon sugar
2 tablespoons finely crumbled Danish blue cheese
Kosher salt and freshly ground pepper
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 small head iceberg lettuce, trimmed and quartered
1 cup grape tomatoes, halved
1/4 small red onion, sliced
4 slices bacon, cooked and finely chopped
1/4 cup coarsely crumbled Danish blue cheese

Steps:

  • Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
  • Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.
  • Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.

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