Green Salad with Blue Cheese Dressing
Show: Barefoot Contessa
Episode: Get Grilling
Rate This RecipeRead users' reviews (11)
- Recipe categories: Cheese, Blue Cheese, Vegetables, Lettuce, Tomato,
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Total Reviews: 11
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By fotoshtr_11808721
on January 08, 2013
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I give a five star for this recipe, but other one gets 1 star--
Hmmmmmmm... well cooks beware-- I made this recipe once and it was delicious.. I tried to make it again yesterday and the first Ina Garten Green Salad with Blue Cheese Dressing I found called for 4 oz of Roquefort and one cup of heavy cream, which I discovered TOO LATE is WAY TOO MUCH- this morning I found this one again-- I will need to toss out the other one I made..
My question is :
Why are there two Ina recipes, identical with ingredients except for the larger amount of cream in the one I used, which is way too much cream...
following is the other recipe:
Forget that, I posted the link to the other recipe and was told I cannot do that -I received this message:
We apologize, but your submission contains a link, which we do not currently support. Please remove the link and resubmit your review.
By sabooker
on April 08, 2012
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Hands down my favorite blue cheese dressing -- and yes the right blue cheese does make a huge difference.
By ninagninag777_1...
Naples, FL
on September 13, 2011
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I made this today and it is delicious!! This is better than the salad dressing you buy in the stores. I give it 5 starts. I added a little bit more of the roquefort cheese, but just a bit more. This recipe is a winner!
By spc548personalChef
Illinois
on June 13, 2011
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DELICIOUS! However, I substitute 1 cup Fat Free half & half for the cream. Use 1/3 cup if you like the dressing thick. Plus, I use red wine vinegar and 1/2 teaspoon dried tarragon since I don't stock tarragon vinegar. In many salads I often use Gorgonzola instead of Roquefort or Blue cheese because it's milder, and 8 ounces of Gorgonzola, divided, is perfect in this recipe. Half goes into the dressing, the other half is sprinkled on top. If this blue cheese dressing is still too strong for you, add 2 sliced scallions and a few seasoned croutons to the salad. Yummy. Thanks Ina.
By Chumlette
Brooklyn, NY
on June 13, 2010
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It calls for the blue cheese to be divided, so the dressing isn't as thick and pasty as some of the reviewers mentioned. Plus, I often tweak recipes a little to suit our tastes, so if there is any discrepancy, I can just fix it (though there isn't any problem here. For example, I have to lighten many recipes these days, so I used fat free half and half instead of heavy cream (yes, that is very sad and lower fat mayo with this particular recipe but we still thought it was terrific. Love the addition of the tarragon vinegar, too. Yum.
By dickinsonian
Pasadena, CA
on May 05, 2010
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Actually the two recipes are the same except that the 2009 version uses only 1/3 C Heavy Cream and the older one uses 1 Cup. The 2009 recipe says to put 4 oz of cheese in the dressing and to use the other 4 oz crumbled over the salad. I think the person that says that it is thicker due to the application is correct. The older version gives fantastic but not so thick dressing and the newer apparently makes a thicker dressing....all based on the change of the amount of cream.
By vgoerl1_12792598
Great Bend, 55
on April 07, 2010
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I've never been a fan of blue cheese dressing, but my husband loves it. After making this recipe, I'm a convert! The recipe is only slightly more work than opening a bottle of prepared blue cheese dressing, and the salad tastes SO fresh. A half-recipe serves two (with a little left over for dipping or licking the spoon. Thanks, Ina!
By ilonashorb_12736860
Paradise Valley, 41
on March 14, 2010
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I watched the TV segment this AM and I'm sure Ina used only 1/4 pound of Blue/Roquefort cheese....But , I followed the recipe I found here and wound up with PASTE...definitely not dressing, more like cottage cheese...so chefs BEWARE...this recipe is not correct!!!!
By Mitsy's Chef
Pinehurst, NC
on March 03, 2010
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ACTUALLY I HAVE TRIED BOTH RECIPES AND LOVE THEM BOTH.
THIS ONE IS MUCH THICKER AND I THINK MORE APPROPRIATE FOR A TOMATO SALAD. IT IS SO THICK THAT FOR A LETTUCE SALAD YOU HAVE TO WORK AT THE TOSSING. THE OTHER SALAD DRESSIN I THINK GOES A LOT FARTHER AND IS GREAT ON A LETTUCE SALAD AND EASY TO TOSS.
BOTH TOP THE CHARTS FOR A REALLY GOOD DRESSING!!!
By LOVE2COOK IN WNY
BUFFALO, NEW YORK
on February 23, 2010
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WHY THE FOOD NETWORK WOULD DISPLAY TWO BLUE CHEESE DRESSINGS FROM INA, WITH IDENTICAL INGREDIENTS, IN TOTALLY DIFFERENT RATIOS IS BEYOND ME.............8 OZ. BLUE CHEESE WITH 1/3 CUP CREAM VERSUS 4 OZ BLUE CHEESE WITH 1 CUP CREAM??????????????????? UNFORTUNATELY, I COPIED THIS #4 VERSION!!!!!!! BIG MISTAKE!!!!!!!!!! IF YOU WANT GOOD DRESSING, USE HER #6 VERSION, AND NOT THIS ONE...... WAYYYYYYYYYYYYYYY TO THICK, WAYYYYYYYYYYYYYY TOO STRONG BLUE CHEESE TASTE! IF YOU WANT PROOF, NOTE THAT THE OTHER VERSION HAS 5 STARS/36 REVIEWS.......VERSUS THIS ON WITH 1 REVIEW.