Esta es una exhibición prevé de cómo se va ver la receta de 'Stack Salad Of Creole Tomatoes And Vidalia Onions With A May' imprimido.

Receta Stack Salad Of Creole Tomatoes And Vidalia Onions With A May
by Global Cookbook

Stack Salad Of Creole Tomatoes And Vidalia Onions With A May
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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
  •     Salt
  •     Freshly grnd black pepper
  • 24 x Toasted croutons, (3-inch by 1/4-inch rounds)
  • 1 Tbsp. Finely minced fresh parsley leaves

Direcciones

  1. 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.
  2. 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.
  3. Yields: 8 servings