SERVES 4 TO 6
Sturdy romaine and curly leaf lettuce hold up well to this thick dressing. In a pinch, whole milk can be used in place of the buttermilk; the dressing will be a bit lighter and milder in flavor, but will still taste good.
2½ |
ounces blue cheese, crumbled (about ½ cup) |
3 |
tablespoons buttermilk (see note) |
3 |
tablespoons sour cream |
2 |
tablespoons mayonnaise |
2 |
teaspoons white wine vinegar |
¼ |
teaspoon sugar |
⅛ |
teaspoon garlic powder |
Table salt and ground black pepper |
|
10 |
cups loosely packed sturdy salad greens, such as romaine or curly leaf lettuce, washed, dried, and torn into bite-size pieces (see note) |
1. Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds. Stir in the sour cream, mayonnaise, vinegar, sugar, and garlic powder and season with salt and pepper to taste. (The dressing can be refrigerated in an airtight container for up to 2 weeks.)
2. Place the greens in a large bowl. Pour the dressing over the greens and toss to coat evenly. Serve.