Ingredients Jump to Instructions ↓

  1. 1/2 pound Maytag blue cheese, crumbled

  2. 1/4 cup fresh lemon juice

  3. 1 teaspoon Worcestershire sauce

  4. 1/2 teaspoon hot sauce

  5. 1/2 teaspoon salt

  6. 3/4 teaspoon freshly ground black pepper

  7. 1 cup olive oil

  8. 1/4 cup buttermilk

  9. 8 large Creole or beefsteak tomatoes, sliced 1/2-inch thick

  10. 4 medium Vidalia onions, sliced 1/4-inch thick

  11. Salt

  12. Freshly ground black pepper

  13. 24 (3-inch by 1/4-inch rounds) toasted croutons

  14. 1 tablespoon finely chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. In a medium-size mixing bowl, combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt and black pepper. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the oil, stirring continuously with the fork until the mixture is creamy. Add the buttermilk and mix well. Cover and refrigerate 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. Yield s: 8 servings


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