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Ingredients Serves
4-6
1½ oz (40 g) blue cheese, crumbled
1 large or 2 small cloves garlic,peeled
1 level teaspoon Maldon sea salt
1 rounded teaspoon mustard powder
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
2 tablespoons light olive oil
150 ml soured cream
2 level tablespoons good-quality mayonnaise
2 spring onions, finely chopped
freshly miled black pepper
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Preparation
Start off by crushing the
garlic clove (or cloves), together with the salt, to a creamy mass in a
pestle and mortar, then add the mustard and work that in. Next add the
lemon juice, vinegar and, after that, the oil. Mix everything together
thoroughly, then, in a bowl, combine the soured cream and mayonnaise and
gradually whisk into the dressing ingredients. When all is thoroughly
blended, add the chopped spring onions and the crumbled blue cheese and
season with freshly milled pepper.
The dressing is now ready to
use, and I think a few crunchy croutons are a nice addition here. To make
these, toss 5 mm cubes of bread – approximately 110 g in all – in a bowl
with a dessertspoon of olive oil, spread them out on a baking sheet and
bake in an oven pre-heated to gas mark 5, 190°C for 10 minutes. |
merican Bluecheese
Dressing