Recipe courtesy of Emeril Lagasse
Yield:
8 servings
Level:
Easy

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.

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