Few recipes are as timeless as creamy blue cheese dressing served over a crisp garden salad. Popularized in mid-20th century steakhouses and supper clubs, it quickly became a beloved staple on menus and in home kitchens alike. The tangy buttermilk base paired with rich, crumbled blue cheese gave simple salads a touch of indulgence, making them feel both classic and elegant.
Today, this vintage favorite still holds its place at the table—whether drizzled over fresh greens, paired with grilled meats, or served as a dip for vegetables and wings. Its creamy texture and bold, savory flavor make it a true American classic that never goes out of style.
INGREDIENTS:
1 cup sour cream
1/2 cup cultured buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon granulated garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
5-6 ounces blue cheese, and more if desired
METHOD:
In a blender or food processor, combine sour cream, buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, mustard, salt, pepper, and half of the blue cheese (crumbled). Blend until smooth and creamy.
Add half of the remaining blue cheese to the blender. Pulse just a few times to incorporate while leaving some texture.
Transfer the dressing to a clean jar. Stir in the rest of the blue cheese crumbles for added richness.
Taste and adjust seasonings, if needed. Cover and refrigerate for at least 1 hour before serving. The dressing will keep for up to 10 days.
Classic Salad with Blue Cheese Dressing
INGREDIENTS:
Mixed salad greens
Cherry tomatoes, halved
Sliced cucumber
Sliced red onion
Crumbled bacon (optional)
Croutons (optional)
Additional blue cheese (optional)
METHOD:
Place salad greens, tomatoes, cucumber, and red onion in a large serving bowl. Add bacon and croutons, if using.
Drizzle with chilled blue cheese dressing just before serving, or serve the dressing on the side for individual preference.
Finish with additional blue cheese crumbles and a sprinkle of freshly cracked black pepper. Serve immediately.
VARIATION:
Steakhouse-Style Wedge Salad
For a true vintage presentation, try the classic wedge:
- Cut a head of iceberg lettuce into quarters and place each wedge on a chilled plate.
- Spoon the blue cheese dressing generously over the wedge.
- Top with crispy bacon, cherry tomatoes, red onion, and additional blue cheese crumbles.
- Finish with a sprinkle of freshly cracked black pepper.
This dramatic salad was a signature of 1950s steakhouses and remains a show-stopping way to enjoy blue cheese dressing today.
