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

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.