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Receta Stack Salad Of Creole Tomatoes And Vidalia Onions With A May
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Ingredientes
- 1/2 lb Maytag blue cheese, crumbled
- 1/4 c. Fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Warm sauce
- 1/2 tsp Salt
- 3/4 tsp Freshly grnd black pepper
- 1 c. Extra virgin olive oil
- 1/4 c. Buttermilk
- 8 lrg Creole or possibly beefsteak tomatoes, sliced 1/2-inch thick
- 4 med Vidalia onions, sliced 1/4-inch thick
- Â Â Salt
- Â Â Freshly grnd black pepper
- 24 x Toasted croutons, (3-inch by 1/4-inch rounds)
- 1 Tbsp. Finely minced fresh parsley leaves
Direcciones
- In a medium-size mixing bowl, combine the blue cheese, lemon juice, Worcestershire, warm sauce, salt and black pepper. Using the back of a fork, mash the mix together to create a thick paste. Drizzle in the oil, stirring continuously with the fork till the mix is creamy. Add in the buttermilk and mix well. Cover and chill for 1 hour. Season both sides of the tomatoes with salt and pepper.
- To serve, place a tomato in the center of each plate. Drizzle some of the dressing over the tomato. Place some of the sliced onions over the dressing. Place a crouton on top of the dressing. Repeat the above process with the remaining ingredients. Use four slices of tomatoes and 3 croutons for each salad. Garnish with parsley and serve.
- Yields: 8 servings
