Stack Salad of Creole Tomatoes and Vidalia Onions with a Maytag Blue Cheese Dressing (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 pound maytag blue cheese, crumbled |
1/4 cup fresh lemon juice |
1 teaspoon worcestershire sauce |
1/2 teaspoon hot sauce |
1/2 teaspoon salt |
3/4 teaspoon freshly ground black pepper |
1 cup olive oil |
1/4 cup buttermilk |
8 large creole or beefsteak tomatoes, sliced 1/2-inch thick |
4 medium vidalia onions, sliced 1/4-inch thick |
salt |
freshly ground black pepper |
24 (3-inch by 1/4-inch rounds) toasted croutons |
1 tablespoon finely chopped fresh parsley leaves |
Directions:
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. 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.
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