| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Maytag blue cheese; crumbled |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Hot sauce |
| 1/2 |
ts |
Salt |
| 3/4 |
ts |
Freshly ground black pepper |
| 1 |
c |
Olive oil |
| 1/4 |
c |
Buttermilk |
| 8 |
lg |
Creole or beefsteak tomatoes; sliced 1/2-inch |
|
|
; thick |
| 4 |
md |
Vidalia onions; sliced 1/4-inch |
|
|
; thick |
|
|
Salt |
|
|
Freshly ground black pepper |
| 24 |
|
Toasted croutons; (3-inch by 1/4-inch |
|
|
; rounds) |
| 1 |
tb |
Finely chopped fresh parsley leaves |
INSTRUCTIONS
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.
Yields: 8 servings
Recipe adapted from Every Day Is a Party, by Emeril Lagasse, published by
William Morrow, 1999
Converted by MC_Buster.
Per serving: 2118 Calories (kcal); 217g Total Fat; (90% calories from fat);
7g Protein; 47g Carbohydrate; 2mg Cholesterol; 1255mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit;
43 1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C53
Converted by MM_Buster v2.0n.
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