Ingredients
8 oz crumbled blue cheese
8 oz whole milk plain Greek yogurt
4 tablespoons buttermilk - to provide additional tangy flavour and for dressing consistency
1 tablespoon apple cider vinegar - can use other vinegars like tarragon vinegar
2 teaspoons garlic powder
Directions
Stir all ingredients together in a big bowl, you can use a fork or spoon to mash big pieces, store in a jar in fridge.
No salt, pepper required, can be added later. Sometimes I drizzle honey as well - when there is cheese, there can be honey :)
and the salad
In a big bowl, chop romaine (I found this is easier and better) or iceberg lettuce
Add as much as dressing you like per your preference
Add several tablespoons of grated parmesan
Drizzle a good quality truffle oil and mix well
Before serving add ample amount of freshly cracked white and black peppercorns - as coarse as possible -. Fresh cracked peppercorn adds not only great accent but also additional crunch. If you haven't tried it yet, highly suggest using white peppercorns, if you can't find use black
Optionally sprinkle some scorpion or ghost pepper
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