Ingredients
- 8 ounces blue cheese, crumbled
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 3 tablespoons olive oil
- 3/4 cup sour cream
- 6 tablespoons buttermilk
- 1 large head iceberg lettuce, cored, washed, and patted dry
- 8 slices cooked bacon
- Louisiana Garlic Bread, recipe follows
- Leftover Garlic Bread Croutons, recipe follows
- Chopped fresh chives, for garnish
Directions
Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the sour cream and buttermilk and mix well. Cover and refrigerate for 1 hour. Adjust seasonings with salt and pepper, if needed.
Cut the lettuce into 4 wedges and place each wedge on a salad plate. Spoon about 1/4 cup of the dressing over each wedge. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate. Place croutons around each salad wedge. Garnish with additional cracked black pepper and fresh chives and serve immediately.
Leftover Garlic Bread Croutons:
2 cups leftover garlic bread, cut into 1-inch cubes
2 tablespoons olive oil
Emeril's Essence, recipe follows
Preheat oven to 350 degrees F. Toss garlic bread with the olive oil in a large bowl. Season lightly with the Essence and spread bread onto a baking sheet. Bake until golden brown and crisped through, 10 to 15 minutes.
Yield: 2 cups croutons
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


















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By jg176800
Lancaster, OH
on June 09, 2010
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We didn't have sour cream so I used Mascarpone cheese and it was wonderful! Yum.
By washecka317
NY, NY
on April 05, 2008
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Super easy and super excellent blue cheese dressing. Will def make again.
By chamb_6328218
san pedro, CA
on April 28, 2007
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Found the dressing to be more of a BC vinagrette. Think adding mayo would be good. I might not add the lemon juice next time. Very good.
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