-adapted from Barefoot Contessa (dressing) and The Smitten Kitchen Cookbook (shallots)
My husband is a huge blue cheese fan. I am not, but this blue cheese dressing is really awesome. If you use Gorgonzola as I do, you don't have quite as much stinkiness as with other blue cheese. Normally I'd top this salad with bacon, but I was pleased to read about the suggestion of fried shallots in place of it in The Smitten Kitchen Cookbook. Delish.
For the dressing--food process or blend the following:
- 4 ounces Gorgonzola (she suggests Roquefort. Use what you will)
- 1 cup mayonnaise (I use light)
- 1 cup heavy cream
- 2 tablespoons tarragon vinegar (I use white wine vinegar)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the fried shallots: Thinly slice shallots and fry in about a 1/2" hot oil in a small saucepan (use canola or another type of vegetable oil--olive oil isn't good for this purpose because of the low smoke point), fry until crisp. Drain well on paper towels and immediately sprinkle with salt.
To assemble your salad, wash a head of iceberg lettuce and cut into large wedges. Top with dressing, and sprinkle with any of the following toppings: chopped tomatoes, diced celery, diced radishes, fried shallots, and extra blue cheese crumbles.