Blue Cheese Dressing (adapted from FIXATE)
Serves 16 (1 tbsp per serving)
¼ cup blue cheese (preferably gorgonzola or salemville amish crumbled blue)
1 large egg yolk, pasteurized*
1 clove garlic
1 Tbsp. fresh rosemary
1 Tbsp. fish sauce
1 Tbsp. apple cider vinegar
1 Tbsp. raw honey
¼ tsp. ground black pepper
¾ cup olive oil
Place blue cheese, egg yolk, garlic, rosemary, fish sauce, vinegar, honey,
and pepper in blender; cover. Blend until smooth.
Slowly add oil in a thin, steady stream, with blender running continuously,
until smooth and thickened. Set aside.
This salad dressing will keep for up to 7 days refrigerated in an airtight
Turkey Bacon Cobb Salad (from Sarah Manaresi’s Kitchen)
4 cooked pieces of turkey bacon
1 hard boiled egg
1 cup of chopped romaine lettuce
1/4 cup of chopped tomatoes
Combine all of the ingredients and toss with one tablespoon of blue cheese dressing.
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