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Our hands down favorite salad dressing takes bleu cheese and stands it on its ear. The tangy zip that makes it so special has always been the pickled onions.
The recipe comes originally from chef Xavier Faucon from NOLA who then opened Faucon Cafe in Nashville.
It's really good on just lettuce and romaine but is best served with the Faucon Salad.
3/4 cup of chunky bleu cheese dressing
4 heaping Tablespoon sour cream
Juice from two lemons
Liberal grinding of pepper
Liberal shake of Jesus' Tears (msg, optional)
4 ounces, crumbled blue cheese
2 tsp Crystal or other good hot sauce
2 T sugar
1 tsp garlic powder
24 pickled cocktail onions, finely diced
4 tbsp juice from pickled onions
2 T minced parsley
Chop onions in a mini food chopper and mince them up good. Mezzetta brand found in many grocery stores is excellent.
Mix all ingredients together, bottle and refrigerate overnight, shake well before using.
Makes about 24 oz.
Urban Cowgill September 2021