French Cuisine

Blue Elizabeth DressingKaleSalad

Ingredients

  • 100 g (3.5 ounces) Blue Cheese (especially coveted, is the Bleu d’Elizabeth cheese from Quebec, for which this dressing gets its name)
  • 100 ml (slightly less than 1/2 cup) olive oil
  • 45 ml (1/5 cup) lemon juice
  • Fresh chopped herbs (parsley, chives or tarragon) – optional
  • Salt & pepper to taste (note that you may not want any salt at all since blue cheese is often salty)

Method

Place the lemon juice, olive oil and crumbled blue cheese in a container. To finely mix, either use a container with a tight lid or use a hand blender to blend the lemon juice, olive oil and blue cheese into a homogeneous mixture. Add salt and pepper to taste, as well as parsley, chives or tarragon.

I really like this dressing on a choice of leaf with a strong flavour, like kale or endive or escarole. You can also mix these leaves with other varieties of lettuce. Cut the stronger tasting leaves more finely than the softer ones (softer tasting leaves would include boston lettuce, green or red leaf lettuce and romaine). Place all salad in a large salad bowl. Pour the dressing over the salad and toss.
Some people add bacon to embellish the salad.

Serves 4 people

 

OilandLemon
OilLemonCheese


Blender
Dressing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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