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
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