Chew on This | Roquefort Salad Dressing with Garlic Herbed Croutons

I just love, love, love, Roquefort cheese.  Put it on a salad and I'm sure to eat all my veggies for the day.  But I've discovered when dining out, you never get enough dressing and if you do ask for more,  it comes in a tiny paper cup and they might even charge extra for it! Well, I can't stand it any more so I've conjured up my own recipe and have decided to have my cheese and eat it too...at home!!!

 
This recipe is delightfully tart and since you're making it, you can add as much cheese as you want...yippee!  And I wouldn’t think of serving it without adding toasted garlic croutons (I just love them too). Use the greens your family likes and slip in extra veggies.  The dressing is so good they will eat them up and not even know they’re in there!

This is what you will need to make Roquefort (or blue) cheese salad dressing:
Whipping cream, mayonnaise, garlic, Roquefort (blue) cheese, vinegar, lemon, salt/pepper to taste and of course the salad greens of your choice. Optional: toasted garlic croutons.

In a medium bowl, combine the heavy cream, mayonnaise, garlic, and vinegar.  Beat just until the cream begins to thicken.

Squeeze in the juice of one lemon and stir to combine.

Add in half of the Roquefort cheese and save the other half to be added just before serving.

Cover with plastic wrap and refrigerate until very chilled or overnight.

While the dressing is chilling you can make the garlic croutons, they are optional but surely are a great addition…add them if you have them, make them if you don’t.  

This is what you will need:
Bread, preferably day old, olive oil, butter, garlic powder or minced garlic clove, and Kosher salt.

Cut bread in bite sized chunks.

Melt butter in a large skillet and pour in the olive oil. Drop in the bread cubes and toss with the garlic powder and salt.  Put in a hot oven, 400℉ for about 10 minutes or until golden. 

When ready to serve the salad, stir the dressing and add the rest of the crumbled Roquefort cheese and salt and pepper to taste.   Spoon dressing over your choice of greens and top with the toasted garlic croutons...so good!

This homemade dressing is easy to make, has a fresh delicious flavor and is less expensive than the ol' bottled kind...you'll wonder why you haven't always made your own!

Mimi

Here is the recipe:

Roquefort Salad Dressing with Toasted Garlic Croutons

1 cup heavy whipping cream
1/4 cup mayonnaise
1 clove finely minced garlic
8 oz Roquefort cheese or blue cheese
1 t cider vinegar
juice of one lemon
salt and pepper to taste
your choice of salad greens
Optional: Top each salad with toasted garlic croutons.

Whip all ingredients together except Roquefort cheese, until it just begins to thicken. Crumble half of the Roquefort into the cream and beat slightly.  Cover and let chill in the refrigerator for several hours or overnight.

When ready to use, stir the cream gently, then add in the rest of the crumbled Roquefort.
Stir to combine.  Add salt and pepper to taste.  Spoon dressing on each individual salad and top with croutons. 

Toasted Garlic Croutons

Bread-preferable day old, cut into bite sized chunks-8 or 9 slices or a large hunk of french 

2 T melted butter
2-3 T olive oil
salt to taste

Melt butter in a large skillet and pour in the olive oil.  Drop in the bread cubes and toss with the garlic powder and salt. Bake in a hot oven, 400℉ for about 7-10 minutes or until golden.