Heirloom Tomato Salad With Buttermilk Dressing and Blue Cheese |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Recipe by Molly McCook and Richard King, Ellerbe Fine Foods, Fort Worth, Texas. Bon Appetit Sept. 2010. I've made this recipe several times. Great way to use up tomatoes from the garden. Ingredients:
1/2 cup mayonnaise |
1/4 cup buttermilk |
2 tablespoons finely chopped fresh italian parsley |
1 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons minced shallots |
1 small garlic clove, minced |
coarse kosher salt |
6 assorted large heirloom tomatoes, cored, cut into 3/4-inch-thick wedges |
1/2 cup thinly sliced shallot |
2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
coarse kosher salt |
3/4 cup crumbled blue cheese |
2 green onions, thinly sliced diagonally |
2 tablespoons fresh italian parsley |
Directions:
1. Dressing.
2. Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper.
3. Salad.
4. Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 6 plates. Drizzle with dressing. Sprinkle with blue cheese, green onions, and parsley.
|
|