When we were kids, my family tried to get out for Friday Fish Fries as much as possible. One of our preferred destinations was Granddaddy’s, an unassuming, neighbor hood strip mall joint that had great food and conservative prices.  This Friday tradition was an economical way to get a good meal and get the crew together to talk about the week.  One of the problems I’ve always had when I get a meal is that I refuse to order the same thing as anyone else at the table.  Because of this I rarely ordered a Fish Fry, and went with an item called The Bleu Spaniard.  The name conjures some sexy (or creepy) Mediterranean delicacy, but it’s really just an open faced Blue Cheese Burger on rye.

Regardless of what it isn’t, it’s totally delicious. A perfectly rare burger on an over sized piece of toasted rye bread covered in bacon, blue cheese dressing and sliced, raw onion.  It’s because of this sandwich that I love blue cheese in the first place.  Unfortunately, I haven’t had one in a while…mainly because of my wife’s spirited aversion to all things raw onion and blue cheese (or Moldy Cheese as she calls it…she’s very literal.  Sometimes she calls me White Mr. Thinks He’s So Great…).  But tonight, I’m making a Bleu Spaniard.  I’m extra excited because I am making homemade Blue Cheese dressing again, and it’s the best I’ve ever tasted (maybe I am White Mr. Thinks He’s So Great).Here’s the recipe:

Blue Cheese Dressing

1 cup mayonnaise

1/4 to 1/2 cup buttermilk

1/2 cup crème fraîche

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

3/4 teaspoon fresh lemon juice

1 teaspoon minced chives

1 teaspoon minced fl at-leaf parsley

1 teaspoon minced mint

1 cup crumbled blue cheese (I use a  imported Gorgonzola but you can obviously use whatever kind is your favorite)

Kosher salt

Put the mayonnaise in a large bowl. Whisk in  buttermilk and all the

remaining ingredients. The dressing can be used now or refrigerated.

Before serving, lift up a spoonful of dressing and pour it back into the

bowl—it should run freely. If it is too thick, add additional buttermilk

as necessary. Refrigerate in a covered container for up to 1 week (the

herbs may darken after 1 day).

MAKES ABOUT 2 CUPS