Appears in Cook's Country August/September 2012
Sulfurous onion and cheap cheese spoil many a salad. We set out to remedy that.
WHY THIS RECIPE WORKS
We use a quality blue cheese—English Stilton—to make the rich dressing the star of this salad. Mayo and sour cream add tang and creaminess, red wine vinegar brightens it up, and a splash of milk smoothes it out to the perfect consistency—al...