Blue Cheese And Head Cheese Vinaigrette Food

BLUE CHEESE VINAIGRETTE

Steps:

• Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
• Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
• Blend well.
• Transfer vinaigrette to a bowl; mix in chopped basil.
• Can be prepared 2 days ahead, cover and refrigerate.

BLUE CHEESE VINAIGRETTE

Steps:

• In a blender or food processor, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt.
• Cover and process until smooth.
• While processong, gradually add oil in a steady stream until dressing is thickened.
• Stir in remaining blue cheese if desired.
• Serve over salad.
• Cover and fefrigerate leftover dressing.

HOW TO MAKE BLUE CHEESE VINAIGRETTE

Steps:

• Simply put all the ingredients in a blender and blend until very smooth.
• When blended, the blue cheese will give this dressing a slightly blue hue. Don't worry-when you pour the dressing over lettuce the color will look closer to white or cream.
• This dressing will thicken when refrigerated; bring leftover dressing up to room temperature before using or at the very least, whisk it vigorously.​

COBB SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• To make the dressing:
• Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
• To make the salad:
• Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
• Just before serving, pour the dressing over the salad and toss.

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

ESCAROLE SALAD WITH BACON, CARAMELIZED ONIONS AND BLUE CHEESE VINAIGRETTE

Steps:

• 1. Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes. Transfer to a paper towel-lined plate. To the drippings add the sliced onions and toss well. Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes. Season with 1/4 teaspoon each salt and pepper.
• 2. Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified. Place the escarole in a large serving bowl and crumble the bacon over it. When the onions are done and still warm, sprinkle over the escarole along with the dressing. Toss well just before serving and season to taste with salt and pepper.

WEDGE SALAD WITH GRILLED GRAPE TOMATOES AND BLUE CHEESE VINAIGRETTE

Steps:

• Heat a grill or grill pan and place the lettuce wedges on a platter.
• Prepare the vinaigrette by briskly whisking together the Dijon, vinegar, and garlic. Drizzle in the olive oil while whisking to create an emulsion. Add the sugar and blue cheese, and whisk gently to mix. Season with salt and pepper to taste. Lightly oil the tomato slices, and season with salt and pepper. Grill until slightly charred on the outside and then transfer to the platter with the lettuce wedges. Pour the vinaigrette over the lettuce and tomato and top with bacon and red onion.

GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE

Steps:

• Preheat a grill or indoor grill pan to high.
• Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside. Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside. For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Photograph by Yunhee Kim

RED CABBAGE AND BACON SALAD WITH BLUE CHEESE

Steps:

• Cut cabbage in half, remove the core, and then cut into quarters. Finely shred the quarters, and transfer to a large bowl.
• Heat the vinegar to boiling in a small saucepan. Pour the vinegar over the shredded cabbage and toss to mix so it's thoroughly coated.
• Pour the boiling water over the cabbage and let it stand until slightly softened, about 3-4 minutes. Drain thoroughly in a colander, then return it to the large bowl.
• Toss the cabbage with enough vinaigrette to moisten well.Taste for seasonings and add more vinegar, if needed. Cover the bowl and marinate the cabbage in the dressing 1-2 hours. The cabbage will turn a pinkish color.
• Twist off and discard the root end of the romaine. Wash romaine well, then drain the leaves well. Stack the leaves and roll them up tightly. Cut the rolled leaves cross-wise into wide strips.
• Crumble the blue cheese into a small bowl with your fingers. About 10 minutes before serving the salad,stack the bacon slices and cut crosswise into strips. Cook the bacon until crisp and the fat has melted, about 3-5 minutes.
• Spoon the hot bacon and pan juices over the red cabbage, reserving some bacon for garnish. Toss them together.
• Arrange a bed of shredded romaine leaves onto serving plates.Spoon any remaining dressing over the lettuce. Mound the red cabbage and bacon mixture in the center. Top the salads with blue cheese and reserved
• bacon in the center.
• Note* this salad can be made ahead with the vinaigrette dressing up to 2 hours. The vinaigrette can be made ahead up to 1 week ahead. Times do not include marinating.

BLUE CHEESE VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)

BLUE CHEESE AND HEAD CHEESE VINAIGRETTE

Steps:

• In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.n

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE

Steps:

• Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
• Sherry Vinaigrette
• Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

BLUE CHEESE AND HEAD CHEESE VINAIGRETTE

Steps:

• In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.

STEAK SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
• For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
• Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
• Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.

ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE

Steps:

• Combine mustard, vinegar, and half of the blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper.
• Place one wedge of lettuce on each serving plate, and drizzle with dressing. Garnish with the remaining cheese.

ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE

Steps:

• Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
• Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.

WARM BLUE CHEESE VINAIGRETTE WITH FRESH MIXED GREENS

Steps:

• Onions -- In a small saute pan with 1 teaspoon of olive oil, saute the onion just 4-5 minutes until lightly brown but not carmalized. Just lightly sauteed. Add the olives and cook another 2 minutes. Remove from the heat and put in a large salad bowl along with the halved grape tomatoes.
• Make the dressing -- In that same saute pan, take 1 teaspoon from the vegetable or canola oil and heat on medium. Then add the garlic, shallot and cook just until slightly soft, 1 minute is all you need. Add the white wine, dijon mustard, vinegar, olive oil and seasoning and mix well, cook just another minute until it all comes together. Remove from the heat while you but put the salad together. The blue in the dressing will be added right at the end.
• Topping -- Add store bought croutons to a baggie and crunch up. Just hit it with a bowl, pot, meat mallet anything to crunch them up. Not too fine, just a bit. Can't get much easier.
• Greens -- Take your favorite greens and chop. Add to the bowl with the onions, tomato and olives.
• Dressing -- Add the pan with the vinaigrette back to the heat and just cook another minute to warm up, add the blue cheese crumbles and stir. Pour the warm vinaigrette over the salad and toss. Plate the warm salad and top with the crumbled croutons.
• Enjoy a very unique version of a classic salad.