Stack Salad Of Creole Tomatoes And Vidalia Onions With Maytag Blue Cheese Dressing

Recipe Ingredients

1/2 lb	227g / 8oz	Maytag blue cheese - crumbled
1/4 cup	59ml	Fresh lemon juice
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Hot sauce
1/2 teaspoon	2.5ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
1 cup	237ml	Olive oil
1/4 cup	59ml	Buttermilk
8 cups	500g / 17oz	Creole or beefsteak tomatoes - sliced 1/2" thick (large)
4 cups	250g / 8.8oz	Vidalia onions - sliced 1/4" thick (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
24		Toasted croutons - (3" by 1/4" rounds)
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe 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.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C53) - from the TV FOOD - NETWORK

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