2
Iceberg lettuce hearts, quartered and cored
8 (1/2 inch) slices from the centers of large, ripe
beefsteak tomatoes (you'll need 3 large tomatoes;
save the remaining tomato trimmings for another use)
¾ to 1 cup Blue Cheese Dressing (recipe follows)
Place
2 iceberg wedges on each of 4 chilled salad plates,
with slices of tomato alongside. Serve with the dressing
on the side.
Blue
Cheese Dressing
Yield:
1 ½ cups
4
ounces Danish or French blue cheese, at room temperature
½ cup olive oil
½ cup mayonnaise
1½ tablespoons red wine vinegar
Crumble
the blue cheese into a bowl and, using a fork, whisk
in the olive oil. Let stand for about 40 minutes.
Whisk in the mayonnaise and vinegar. Whisk again just
before serving. |
