Buttermilk and low-fat yogurt replace some of the mayonnaise and the usual sour cream for a lighter, more refreshing dressing. This is a favorite for spooning over chilled wedges of iceberg lettuce, and it also goes well with hearty Belgian endive spears. The dressing can be made with any crumbly blue cheese, ranging from mild Danish blue to the more pungent Roquefort, Stilton, or Gorgonzola.
Recipe information
Yield
Makes 1 3/4 cups
Ingredients
Preparation
Whisk together 1 cup buttermilk, 1/4 cup each mayonnaise and plain low-fat yogurt, 1 tablespoon fresh lemon juice, and 1/2 teaspoon coarsely chopped fresh thyme in a bowl to combine, then stir in 4 ounces crumbled blue cheese and season with coarse salt and freshly ground pepper.
Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
