Cheese Dressings


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.

  1. To make a blue cheese dressing, make 300 ml (½ pint) vinaigrette. Mash or crumble 50 g (2 oz) Roquefort, Gorgonzola or other blue cheese in a small bowl, then whisk in the vinaigrette dressing. This is especially good with spinach salad and for very finely sliced red cabbage.

  2. To make a cream cheese dressing, beat 75 g (3 oz) softened cream cheese until creamy. Add 2 finely chopped spring onions and 2 tablespoons chopped parsley, then beat in 250 ml (8 fl oz) vinaigrette dressing. Serve with sliced hard-boiled eggs and tuna fish.