“Don’t tell your cardiologist what’s in your salad dressing! – Carole
Carole Dasher is THE go to home chef. She tasted a salad dressing at a restaurant in Birmingham, AL some years ago and decided to re-create it at home. After perfecting the composition, she shares her wealth of knowledge here.
Honey, it’s DELICIOUS. Try it with your next salad.
Garlic Blue Cheese Dressing(Keeps for 4-5 days in the fridge and serves 6-8 people)12 cloves of garlic, chopped1/4 C white wine vinegar1/2 C EVOO or salad oil6 hard boiled eggs, crumbled3 OZ blue cheese, crumbled1/5 C mayonnaiseAdd garlic and eggs to a bowl. Introduce oil and whisk with a fork for 1-2 minutes until well blended. Add vinegar and continue whisking for another 20-30 seconds. Scoop in mayo and crumbled blue cheese. Fold gently.Serve with crisp Romaine salad leaves.
Culinary Road Trippin in the U.S.A 
