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Adapted from The Palm Restaurant Cookbook

Serves 2

A CookTale

For as many years as I can remember, the Blue Cheese Dressing served over Iceberg Lettuce at The Palm in New York City is the best I’ve ever tasted. Thanks to The Palm Cookbook, the recipe is available to all.


4 Ounces of Danish or French Blue Cheese (crumbled is fine)
1/2 Cup of EVOO
1/2 Cup of Mayonnaise
1 TB of Red Wine Vinegar (optional)


1. Add the crumbled Blue Cheese to a bowl &, using a fork, whisk in the EVOO.

2. Let stand for about 40 minutes. (important)

3. Whisk in the Mayonnaise & the (optional) Vinegar. Whisk again just before serving.

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