The Palm Restaurant Blue Cheese Dressing Recipes

RESTAURANT BLUE CHEESE DRESSING

Steps:

• In a small food processor, combine all ingredients; cover and process until blended. Transfer to a small bowl. Cover and refrigerate until serving.

BLUE CHEESE DRESSING

Steps:

• In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.

THE PALM'S MONDAY NIGHT SALAD

Steps:

• Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
• Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
• Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
• Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
• Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
• Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

THE PALM RESTAURANT BLUE CHEESE DRESSING

Steps:

• Crumble the blue cheese into a bowl and, using a fork, whisk in the olive oil.
• Let stand for about 40 minutes.
• Whisk in the mayonnaise and vinegar. Whisk again just before serving.