Simple Gorgonzola Cheese Salad Dressing

I still remember the first time I tasted gorgonzola dressing. It was at a tiny Italian restaurant in Little Italy, New York. The salad was simple – just mixed greens and some ripe tomatoes – but that creamy, pungent dressing elevated everything. It was bold, flavorful, and completely unforgettable. I spent the rest of the meal trying to dissect the flavors, vowing to recreate it at home. This recipe captures that memory perfectly.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 4-6
• Yield: Approximately 1 cup
• Dietary Type: Vegetarian

Ingredients

• 6 ounces gorgonzola cheese
• 1/3 cup red wine vinegar (Good quality)
• 3/4 cup extra virgin olive oil
• Salt (optional)

Equipment Needed

• Food processor
• Small jar or airtight container

Instructions

1. Begin by crumbling the 6 ounces of gorgonzola cheese into the bowl of a food processor.
2. Pour in 1/3 cup of good quality red wine vinegar. The quality of the vinegar will greatly impact the final flavor, so choose one you enjoy.
3. Process the gorgonzola and vinegar mixture until it becomes smooth. You might need to scrape down the sides of the food processor bowl a couple of times to ensure everything is fully incorporated.
4. With the machine running, this is the crucial step. Slowly drizzle in the 3/4 cup of extra virgin olive oil in a thin, steady stream. Do not add the oil all at once, or the dressing won’t emulsify properly. This gradual addition allows the oil to bind with the cheese and vinegar, creating a creamy, stable emulsion.
5. Once all the olive oil is incorporated, stop the food processor and taste the dressing.
6. If needed, add a pinch of salt to taste. Remember that gorgonzola is naturally quite salty, so you may not need any additional salt. Err on the side of caution and add a little at a time, tasting as you go.
7. Transfer the finished dressing to a small jar or airtight container.
8. Serve immediately over mixed greens and fruit, or store in the refrigerator for later.

Expert Tips & Tricks

• Cheese Temperature: Using gorgonzola that is slightly softened (but not melted) will help it blend more smoothly. Let it sit at room temperature for about 15 minutes before using.
• Oil Quality: Just as with the vinegar, the quality of your olive oil will significantly affect the taste of the dressing. Choose a high-quality extra virgin olive oil with a good flavor.
• Emulsification is Key: The secret to a great salad dressing is a good emulsion. This means the oil and vinegar are properly combined, creating a stable, creamy texture. Adding the oil slowly while the food processor is running is essential for achieving this. If your dressing separates, try adding a teaspoon of Dijon mustard to the food processor and blending again. The mustard acts as an emulsifier.
• Spice it Up: For a little extra kick, add a pinch of red pepper flakes to the food processor along with the vinegar.
• Sweetness Boost: If you prefer a slightly sweeter dressing, add a teaspoon of honey or maple syrup along with the vinegar.

Serving & Storage Suggestions

This Gorgonzola Cheese Salad Dressing is best served chilled over a bed of mixed greens, topped with fresh fruit like pears, apples, or berries. It also pairs well with grilled chicken or steak salads.

Store any leftover dressing in an airtight container in the refrigerator. It will keep for up to 3-4 days. The dressing may thicken slightly in the refrigerator, so you may need to whisk it with a little milk or water before serving. It is not recommended to freeze this dressing, as the texture will change significantly and it may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	508 kcal	25%
Total Fat	52.7g	81%
Saturated Fat	13.6g	68%
Cholesterol	32mg	11%
Sodium	595mg	26%
Total Carbohydrate	1g	0%
Dietary Fiber	0g	0%
Sugars	0.2g	0%
Protein	9g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Different Cheese: While gorgonzola is the star of this dressing, you can experiment with other blue cheeses like Roquefort or Stilton for a slightly different flavor profile.
• Vinegar Variety: If you don’t have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar. Keep in mind that the flavor will change slightly.
• Herb Infusion: Add fresh herbs like thyme, rosemary, or chives to the food processor along with the vinegar for an herb-infused dressing.
• Dairy-Free Option: While it won’t be exactly the same, you can try using a plant-based blue cheese alternative and vegan sour cream to create a dairy-free version of this dressing.
• Thinner Dressing: For a thinner consistency, add a tablespoon or two of milk or water to the food processor until you reach your desired consistency.

FAQs (Frequently Asked Questions)

Q: Can I make this dressing without a food processor?
A: While a food processor is the easiest way to achieve a smooth and emulsified dressing, you can try whisking the ingredients together vigorously by hand. It will require more effort and may not be as perfectly smooth, but it’s still possible.

Q: How long does this dressing last in the refrigerator?
A: This gorgonzola cheese salad dressing will last for up to 3-4 days in an airtight container in the refrigerator.

Q: Can I freeze this salad dressing?
A: Freezing is not recommended, as the texture of the dressing will change significantly and it may separate upon thawing.

Q: What can I serve this dressing with besides salad?
A: This dressing is also delicious as a dip for vegetables, a sauce for grilled meats, or a topping for baked potatoes.

Q: The dressing separated – what did I do wrong?
A: The most common reason for salad dressing to separate is adding the oil too quickly. Make sure to drizzle the oil in a very thin stream while the food processor is running. You can also try adding a teaspoon of Dijon mustard to help emulsify the dressing.

Final Thoughts

This Simple Gorgonzola Cheese Salad Dressing is a flavor bomb that will elevate any salad from ordinary to extraordinary. Its creamy texture and bold, tangy flavor are simply irresistible. Don’t be afraid to experiment with variations and substitutions to create a dressing that perfectly suits your taste. I encourage you to give this recipe a try and share your feedback. I think you will be just as surprised at the taste as I was the first time I tried Gorgonzola cheese salad dressing. It will compliment many foods and can even be paired with your favorite bread. Enjoy!