- 1⁄3 cup sour cream
- 1⁄4 cup creamy blue cheese
- 1 tbsp white wine vinegar
- 2 tsp just-boiled water
- Salt and pepper to taste
- 2 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh chives
1 Place the sour cream, blue cheese, vinegar, water and a little salt and pepper in a blender and blend until fairly smooth.
2 Add the oil and blend again.
3 Stir in the chives, adjust the seasoning to taste and serve with cos or iceberg lettuce. It also works well with all green leaf salads, celery, apple, pear and nuts.
Makes: Approx. 1 cup
Excerpted from The Perfectly Dressed Salad by Louise Pickford, Copyright © 2014 Ryland Peters & Small. Photography Copyright © 2014 Ian Wallace. Excerpted by permission of Ryland Peters & Small, England. All rights reserved.