Blue Cheese Salad

Homemade blue cheese dressing over fresh spinach is one of those simple combinations where the dressing does all the talking. This version mixes sour cream and mayonnaise as the base, then layers in dry mustard, oregano, garlic oil, and lemon juice for a tangy, herbaceous dressing with real chunks of blue cheese in every bite.

Crumble the blue cheese by hand rather than buying pre-crumbled. Hand-crumbled pieces have irregular sizes, so you get both small bits that melt into the dressing and larger chunks that hit your fork as distinct, creamy bites.

The dry mustard adds a subtle heat that you won’t identify as mustard, but you’d miss if it wasn’t there. It cuts through the richness of the sour cream and mayo and keeps the dressing from tasting flat.

Dress the spinach lightly. This is a thick, rich dressing and a little goes a long way. Pour some over the greens and toss, then pass the rest at the table.

Pro Tips

• Garlic oil adds garlic flavor without the raw bite of fresh cloves. If you don’t have garlic oil, steep a crushed clove in olive oil for 30 minutes and strain.
• Let the dressing sit for 15-20 minutes before serving. The flavors meld and the oregano blooms.
• The dressing keeps in the fridge for up to a week. It actually improves after a day.
• Use baby spinach for tenderness or mature spinach for more iron-rich, earthy flavor.

Variations

• Steakhouse style: Top with crispy bacon, halved cherry tomatoes, sliced red onion, and croutons.
• Wedge salad: Pour the dressing over iceberg lettuce wedges instead of spinach for a classic steakhouse presentation.