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1
In medium skillet over medium heat, add the olive oil and, when hot, add the onions and garlic and cook for 2 minutes.
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2
Add the cabbage, pepper, salt and vinegar.
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3
Mix thoroughly and cook until the cabbage is tender, 3 to 5 minutes.
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4
Transfer to a bowl, cover with plastic wrap and refrigerate until cool.
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5
In large salad bowl, add the lettuce and toss with the Blue Cheese Dressing.
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6
To make sure you add enough dressing for the salad, pour the dressing once around the outside of the bowl and then toss.
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7
Add more only if desired.
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8
Add the cabbage to the lettuce.
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9
Toss to combine and adjust the seasoning, as needed.
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10
In a food processor fitted with the bottom blade, or in a blender, add 1 cup blue cheese, 2/3 cups buttermilk, Dijon, vinegar, 1/2 of the lemon juice, shallots, salt and pepper and process for a few seconds until combined and creamy.
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11
Taste for seasoning and add the remaining lemon juice, if necessary.
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12
Crumble the remaining blue cheese in a medium glass bowl.
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13
Pour the blended dressing over the crumbled cheese and fold together with a rubber spatula.
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14
Add the remaining buttermilk to thin out to desired consistency.
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15
Refrigerate 1 hour before using.
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16
Store unused dressing in the refrigerator for up to 2 weeks.
