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.