Stack salad of creole tomatoes and vidalia onions with a may

1 servings

Ingredients

Quantity Ingredient
½ pounds Maytag blue cheese; crumbled
¼ cup Fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Hot sauce
½ teaspoon Salt
¾ teaspoon Freshly ground black pepper
1 cup Olive oil
¼ cup Buttermilk
8 larges Creole or beefsteak tomatoes; sliced 1/2-inch
; thick
4 mediums Vidalia onions; sliced 1/4-inch
; thick
Salt
Freshly ground black pepper
24 Toasted croutons; (3-inch by 1/4-inch
; rounds)
1 tablespoon Finely chopped fresh parsley leaves

Directions

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.

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

Recipe adapted from Every Day Is a Party, by Emeril Lagasse, published by William Morrow, 1999

Converted by MC_Buster.

Per serving: 2118 Calories (kcal); 217g Total Fat; (90% calories from fat); 7g Protein; 47g Carbohydrate; 2mg Cholesterol; 1255mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6½ Vegetable; ½ Fruit; 43 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C53 Converted by MM_Buster v2.0n.

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