1/4 cup buttermilk
2 eggs
2 teaspoons white wine vinegar
1 clove garlic
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/16 teaspoon cayenne pepper
1 1/2 cups olive oil
1/4 cup Bleu cheese, crumbled
1/4 cup Oregon hazelnuts, roasted and chopped
1/8 teaspoon chopped parsley
1/4 teaspoon grated lemon rind
Servings: 8
Combine buttermilk, eggs, vinegar, garlic, salt and both peppers in a blender or mixer bowl. Blend together until well mixed and slowly add olive oil. When the dressing is totally emulsified and creamy, reduce speed to low and add Bleu cheese, Oregon hazelnuts, parsley and lemon rind. When the ingredients are thoroughly mixed together, the dressing is ready to serve. Refrigerate any unused portion.
2 eggs
2 teaspoons white wine vinegar
1 clove garlic
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/16 teaspoon cayenne pepper
1 1/2 cups olive oil
1/4 cup Bleu cheese, crumbled
1/4 cup Oregon hazelnuts, roasted and chopped
1/8 teaspoon chopped parsley
1/4 teaspoon grated lemon rind
Servings: 8
Combine buttermilk, eggs, vinegar, garlic, salt and both peppers in a blender or mixer bowl. Blend together until well mixed and slowly add olive oil. When the dressing is totally emulsified and creamy, reduce speed to low and add Bleu cheese, Oregon hazelnuts, parsley and lemon rind. When the ingredients are thoroughly mixed together, the dressing is ready to serve. Refrigerate any unused portion.
