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1/3 cup fresh flat-leaf parsley
• 1/3 cup Gorgonzola dolce or other soft blue cheese
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/3 cup well-shaken buttermilk
• 1 tablespoon distilled white vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup finely chopped fresh chives
• 2 hearts of romaine, thinly sliced crosswise (10 cups)
• 2 small head radicchio, quartered and thinly sliced lengthwise
(6 cups)
• 2 small heads frisée, torn into bite-size pieces (6
cups)
• 4 Belgian endives, trimmed and thinly sliced lengthwise
COOKS
NOTE: You may half the salad greens for smaller amount of servings,
but go ahead and make the entire amount of dressing. It keeps well
for 5 days covered and refrigerated. Stir before using. Goes well
on any greens or as a dip for baked chicken strips.
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