There’s only so much cauliflower cheese you can take before you start to feel a bit peaky. Awkward bride that I was, I’d demanded one of those cakes made up of cheesy tiers for my big day. At the time I didn’t really register the pungent reality of being confronted with a Kilimanjaro of fromage every time I opened the glowing cupboard door. We’re talking mighty truckles of Yarg, Manchego, Red Leicester and Stichelton – very much my kind of challenge.
What with it being all summery at last, I made the Stichelton into a nice blue cheese dressing. Walnut oil was the perfect nutty foil. The red wine vinegar, citrus and Dijon added that all important acidity and the spring onions contributed a bit of bite. It definitely needed the garlic. Beautiful lashed over some juicy hunks of iceberg, strewn with walnuts, pumpkin seeds and sweet slices of apple.
- 1-2 large cloves of garlic
- 1 tsp salt
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar (or whatever you’ve got. Not malt though).
- 2 tbsp walnut oil (avocado and olive are also v.good)
- 5 fl oz (150 ml) soured cream
- 2 oz (55g) Stichelton (or any other strong blue cheese)
- 2 tbsp mayonnaise
- 2 spring onions, finely chopped
- Crush the garlic with the salt and add the mustard, lemon juice and vinegar.
- Beat in the oil.
- Add cream and mayonnaise and spring onions.
- Crumble in the cheese. You can blend it all up if you like a really smooth dressing, but I think it’s nice to have a few lumps.
- Grind over some pepper and check the seasoning.