Because cheese dressings are fairly strong in flavour and heavy in consistency use them to coat crisp greens and vegetables. Use Iceberg, Cos, spinach and radicchio leaves with cucumber, radishes, fennel and other crisp vegetables. Soft leafy greens and delicate flavours are just overpowered by these cheese dressings.
The most popular cheese dressings are made with a blue cheese, preferably French Roquefort or Italian Gorgonzola for a more exciting taste, but for economy use Danish blue.
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