Stack Salad of Creole Tomatoes and Vidalia Onions with a Maytag Blue Cheese Dressing

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Stack Salad of Creole Tomatoes and Vidalia Onions with a Maytag Blue Cheese Dressing

Name: Stack Salad of Creole Tomatoes and Vidalia Onions with a Maytag Blue Cheese Dressing
Yield: 8 servings
Ingredients: 24 (3-inch by 1/4-inch rounds) toasted croutons; 1 tablespoon finely chopped fresh parsley leaves; Freshly ground black pepper; 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

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Level: Easy

Yield: 8 servings

Level: Easy

Yield: 8 servings

Ingredients

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

1 tablespoon finely chopped fresh parsley leaves

Freshly ground black pepper

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

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.

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

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Stack Salad of Creole Tomatoes and Vidalia Onions with a Maytag Blue Cheese Dressing

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