Blue Cheese–Lemon Vinaigrette

Name: Blue Cheese–Lemon Vinaigrette
Yield: makes about 1 cup
Ingredients: 2 tablespoons freshly squeezed lemon juice; 2 tablespoons rice vinegar; 1/2 cup extra-virgin olive oil; 2 1/2 ounces blue cheese, crumbled (about 1/2 cup); 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

December 22, 2011

Recipe information

Yield
makes about 1 cup

Ingredients

2 tablespoons freshly squeezed lemon juice

2 tablespoons rice vinegar

1/2 cup extra-virgin olive oil

2 1/2 ounces blue cheese, crumbled (about 1/2 cup)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preparation

Step 1
In a small bowl, whisk together the lemon juice, rice vinegar, and olive oil. Add the blue cheese and mash it with the whisk to break it up. Season the dressing with the salt and pepper and whisk to emulsify. The blue cheese should be well blended into the dressing.
Make Ahead
Step 2
The dressing will keep, covered, in the refrigerator for up to 5 days.

Pure Flavor

TagsSalad Dressing Salad Blue Cheese Cheese Dairy Lemon Citrus Fruit Gluten Free Nut Free Vegetarian Keto Quick Easy 5 Ingredients or Fewer Make Ahead No-Cook Cookbooks

Recipe notes

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