Just came across this great sounding recipe from Chef Andrew Zimmern ... the perfect way to use up some of those excellent end-of-summer tomatoes!
Tomato and Onion Salad with Buttermilk Blue Cheese Dressing
Ingredients:
Salad
6 ripe heirloom tomatoes
1 red onion, sliced paper-thin
2 T. minced chives
Buttermilk Blue Cheese Dressing
6 oz. Maytag blue cheese
1/4 c. red wine vinegar
1 t. ground black pepper
1 T. Worcestshire sauce
1/4 c. cream
1/4 c. sour cream
1 T. minced dill
2 scallions, whites only
1/4 c. olive oil
1/2 c. buttermilk
Directions:
Arrange tomato and red onion on a platter, garnish with chives.Combine all the dressing ingredients in the blender, pulsing to prevent overmixing. Garnish the salad with the dressing or pass at the table.
—Andrew Zimmern
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