When our two boys were little, we took them out for a special dinner to a small town Iowa “supper club” called The Lark. It’s long gone now, but many people have fond memories of dinner celebrations marking milestones at that “fancy” restaurant, known for it’s prime rib, wedge salads, and huge onion rings….all the rage in the 1970’s.
I remember that dinner so well.
Our boys were dressed up in their “Sunday Best” and when our gray haired matronly server came to take our orders, the boys each placed theirs with pride.
Meemaw Tip: After discussing the menu with your children and helping them make their dinner choices, have them place their own orders. It’s another way they’ll learn proper manners and how to interact with adults.
When the server asked little Nicholas (then about 6 years old) what kind of salad dressing he wanted, he quickly chimed in “Bleu Cheese, please.”
The server gave me a startled look and said, “Are you going to let him order THAT?” (Apparently Bleu Cheese dressing was not a normal kid request. Such a fancy pants!)
To which I replied: “Absolutely…since Bleu Cheese is his FAVORITE dressing!”
I still chuckle when I think of that exchange…
Today I’m sharing THE BEST Bleu Cheese Salad Dressing recipe I’ve ever tasted. It’s also awesome used as a dip or spread. This recipe was given to me by Joy, a long time server at the Egg N You Diner here in Fort Lauderdale.
Meemaw Tip: I use fresh ground black pepper in my salad dressing. And to make it easy to measure, simply grind it into a coffee filter! Then “tip” the pepper into your measuring spoon. Easy Peasey!
And yes…our son Nick STILL loves Bleu Cheese dressing…30+ years later.
- 1 C. Mayonnaise (Use the GOOD stuff!)
- 1 C. Sour Cream
- 2 tsp. Lemon Juice
- 1 tsp. Hot Pepper Sauce
- 1 C. Crumbled Bleu Cheese (Add it last!)
- 2 tsp Worcestershire Sauce
- 2 Tblsp. Chopped Fresh Parsley
- 1 Tblsp. Honey
- 1 tsp. Coarse Ground Fresh Black Pepper
- 1 tsp. Kosher Salt
- 1/2 to 1 tsp. Garlic Powder
- Carefully combine all the ingredients in a bowl, being careful not to break up the chunks of bleu cheese. Cover and chill several hours to allow flavors to "marry".
- Thank you Joy! I think of you (and that OTHER server) every time I make this wonderful salad dressing!
Meemaw, would you share the brand of hot sauce you use? I don’t have any on hand, so I’ll add it to my grocery list so I can try this recipe…
Of course…and I’m glad you asked! I’ve used several kinds since it’s whatever I have in MY frig that day! 🙂 This time it was Tabasco, but I’ve also used Louisiana brand. Enjoy!
Do you use “Maytag Bleu Cheese “?
My friend Judy always uses Maytag Bleu Cheese.
Hi Dorothy,
Thanks for the question! Since we live in Iowa half the year you would expect me to say YES (since that’s where Maytag Bleu Cheese comes from)…But I usually use the bleu cheese crumbles from Aldi…wherever I am living! But no matter what bleu cheese you use…I think you’ll LOVE this dressing! 🙂
Can’t wait to try your recipe. I haven’t found the perfect one yet. The only bottled Bleu Cheese dressing I liked was Bernsteins but they stopped making it. Years ago Good Seasons had a dry mix that I loved. There again they stopped making it. My best friend gave me a jar from Trader Joe’s. It’s okay but not great.
Hello Taina! I’ll be anxious to hear how you like that dressing, and I’ll bet you will LOVE it! Keep me posted!:-)
XOXO
Meemaw
Meemaw do you have the recipe for
the Lark’s 1000 Island dressing?
I had the recipe and misplaced it.
I was born and raised in Iowa City, so I have MANY fond memories. The Thompson’s were dear family friends, Shirley was one of my mother’s best friends, and I keep in touch with their son.
I hope you can help me. I just found your site and enjoyed the personal stories.
Thank you,
LeaAnn Thompson
Thanks so much for your kind comments LeaAnn! I don’t have that recipe…but let me see if I can find it through my network of “foodies” and I’ll get back to you!
XOXO
Meemaw