The following is a quick recipe adapted from “The World’s Best Recipes: Fried Chicken from Memphis to Milan, from Buffalo to Bangkok,” by Damon Lee Fowler.
BLUE CHEESE-BUTTERMILK DRESSING
Preparation time: 10 minutes
Yield: 1 cup
1 green onion, coarsely chopped
1 clove garlic, coarsely chopped
1/4 cup coarsely chopped parsley
3/4 cup crumbled blue cheese
1/2 cup light mayonnaise
4 to 5 tablespoons buttermilk
2 tablespoons white wine vinegar or lemon juice
1 1/2 teaspoons Dijon mustard
Freshly ground pepper
1. Put green onion, garlic and parsley in food processor fitted with metal blade; chop finely. (Or chop very finely by hand.)
2. Add blue cheese, mayonnaise, 4 tablespoons of the buttermilk, vinegar, mustard and pepper to taste. Process until well mixed but still slightly chunky. Add another tablespoon buttermilk for thinner dressing. (If mixing by hand, crumble blue cheese finely; stir until well blended.) Transfer to jar; refrigerate.
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Nutrition information per tablespoon:
Calories ……….. 50 Fat ………. 4.4 g Sat. fat …… 1.5 g
% cal. from fat …. 79 Chol. ……. 7.4 mg Sodium ……. 160 mg
Carb. ……….. 1.1 g Protein …… 1.6 g Fiber ……… 0.1 g