Back in the "before times" (i.e., pre-Covid), I spent my days running the restaurants in a couple of ferry terminals in Southern California, and we made some pretty awesome food for the ferry passengers and locals alike. From breakfast to lunch to snacks to drinks, we covered all the bases with a menu that put little twists on classic dishes, making them both familiar and new.
While there are lots of dishes I miss from those days, one of my favorites was our Wedge Salad, which we topped with a blue cheese dressing studded with pepperoncini peppers. We used to doctor up pre-made blue cheese dressing (because when you're doing the kind of volume we were you have to make decisions about what actually needs to be made in-house), but these days I like to go with a completely homemade version seasoned with my Talk Herby to Me spice blend.
Whether you use it to top a wedge salad, dress up a steak sandwich, or as a dip for your favorite veggies or chicken wings, this Tangiest Blue Cheese Dressing is a must-try.
The Tangiest Blue Cheese Dressing
Makes about one quart of dressing
1/2 cup mayonnaise
1/2 cup Greek yogurt
3/4 cup buttermilk
1/2 cup pepperoncini juice
1 tablespoon Talk Herby to Me
2 teaspoons white wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1 cup crumbled bleu cheese
1/2 cup sliced pepperoncini
Place the mayonnaise, yogurt, buttermilk, pepperoncini juice, Talk Herby to Me, vinegar, Worcestershire sauce, and sugar in a mixing bowl and whisk to combine. Gently fold in the blue cheese crumbles and the sliced pepperoncini with a spoon or spatula. Transfer dressing to a lidded jar or container and store in the refrigerator for up to a week.