Real Food Recipe: Blue Cheese and Walnut Dressing

Sally Fallon Morell says that a good first step on the journey to eating nourishing real food is to learn how to make salad dressing. This advice has helped me a great deal; by making salads more tasty and interesting, I eat more of them. Most of the salad dressings at the grocery store contain oils you should stear clear of: soybean and canola.

I’ve stocked my cabinet with ingredients to make easy, delicious dressings at a moment’s notice. On the back of one of those ingredients, white wine vinegar, I found the following recipe from Marlene Sorosky Gray (cookbook author and food writer for the San Francisco Chronicle).

Ingredients

• 1/4 cup extra virgin olive oil
• 2 TBSP white wine vinegar
• 1 tsp Dijon mustard
• 3 TBSP fresh-squeezed orange juice
• 1/4 cup crumbled blue cheese
• 1/4 cup chopped walnuts, toasted

Mix oil vinegar, mustard and orange juice. Stir in blue cheese, season to taste (May store in refrigerator for a few weeks.) Stir in walnuts before serving. Makes about 1/2 cup.

This dressing can be served over cooked asparagus, broccoli or green beans. I like it on a salad, with all the leaves lightly coated with dressing:

• wash Romaine (or your favorite) lettuce
• dry it in an OXO Salad Spinner
• chop it with  an OXO Lettuce Knife
• sprinkle lettuce with real salt
• in a large bowl, toss lettuce with just enough dressing to lightly coat
• sprinkle with toasted walnuts, and serve

I hope you enjoy this. I’ll post more salad dressings in the future. Be well!