HEIRLOOM TOMATO SALAD WITH BLUE CHEESE
Categories Salad Cheese Tomato Appetizer Vegetarian Quick & Easy Blue Cheese Summer Grill/Barbecue Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.
- Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.
- Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.
HEIRLOOM TOMATO SALAD WITH FRESH GREENS, BLUE CHEESE AND CREAMY CHIVE DRESSING
Steps:
- Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives.
- Combine all ingredients in a blender and blend until smooth.
HEIRLOOM TOMATO SALAD WITH BUTTERMILK DRESSING AND BLUE CHEESE
Recipe by Molly McCook and Richard King, Ellerbe Fine Foods, Fort Worth, Texas. Bon Appetit Sept. 2010. I've made this recipe several times. Great way to use up tomatoes from the garden. Read More http://www.bonappetit.com/recipes/2010/09/heirloom_tomato_salad_with_buttermilk_dressing_and_blue_cheese#ixzz1gunjGSUV
Provided by Queen Dana
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Dressing.
- Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper.
- Salad.
- Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 6 plates. Drizzle with dressing. Sprinkle with blue cheese, green onions, and parsley.
HEIRLOOM TOMATOES WITH BACON, BLUE CHEESE, AND BASIL
Categories Bread Cheese Herb Pork Tomato Appetizer Fry Cocktail Party Picnic Blue Cheese Bacon Spring Summer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cut 1 round from each bread slice with cookie cutter.
- Cook bacon in a 10-inch heavy skillet over moderate heat until crisp, then transfer to paper towels to drain. Pour off bacon fat from skillet and reserve fat (do not clean skillet).
- Heat 1 1/2 tablespoons oil in skillet over moderate heat until hot but not smoking, then toast 3 bread rounds, turning over once, until golden brown, about 3 minutes total. Transfer toasts to a rack to cool and season with salt and pepper. Toast remaining 3 bread rounds in 1 1/2 tablespoons more oil in same manner.
- Cook shallot in 2 tablespoons reserved bacon fat and remaining 3 tablespoons oil in a small heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add vinegar and simmer, whisking, until emulsified, about 1 minute. Season dressing with salt and pepper and keep warm, covered.
- Crumble bacon. Arrange bread rounds on 6 plates and divide tomato slices among them, stacking slices and sprinkling some basil and bacon between slices. Sprinkle cheese and remaining basil and bacon over and around tomatoes. Spoon some of warm bacon dressing over and around tomatoes and season with salt and pepper.
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