Buttermilk-Blue Cheese Dressing

Chef Ryan Cantwell serves this creamy, tangy dressing tossed with a salad of Sweet Little Gem lettuce, shaved radishes, crisp bacon and hearty croutons.

  • Total Time:
  • Servings: Makes about 1 cup


  • 2 ounces blue cheese, crumbled
  • 1/2 cup buttermilk
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon chopped tarragon
  • Scant 1/4 teaspoon ground cumin
  • 1/2 extra-virigin olive oil
  • Kosher salt

How to make this recipe

  1. In a blender, blend the blue cheese, buttermilk, vinegar, tarragon and cumin until smooth. With the machine on, blend in the olive oil. Season with salt.

Contributed By Published April 2014

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