Contessas Heirloom Tomatoes With Blue Cheese Dressing Food

GREEN SALAD WITH BLUE CHEESE DRESSING

Green Salad with Blue Cheese Dressing image

Provided by Ina Garten

Time 12m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 ounces good Roquefort cheese, chopped
1 cup mayonnaise
1 cup heavy cream
2 tablespoons tarragon vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half
Heirloom tomatoes, or other good tomatoes

Steps:

Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.

CONTESSA'S HEIRLOOM TOMATOES WITH BLUE CHEESE DRESSING

Contessa's Heirloom Tomatoes With Blue Cheese Dressing image

When tomatoes are ripe in the summer, this is the simplest and most delicious salad to make. It only has a few ingredients, so choose luscious ripe tomatoes and a good Roquefort cheese. Adapted from Barefoot Contessa at Home cookbook.

Provided by Sharon123

Categories Vegetable

Time 15m

Yield 6-8

Number Of Ingredients 8

Ingredients

3 lbs heirloom tomatoes, mixed colors and sizes
kosher salt
fresh ground black pepper
1/2 lb Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon vinegar
2 tablespoons. chopped fresh flat leaf parsley

Steps:

Core the tomatoes and cut the large ones into thick slices, halve or quarter the small ones. Arrange to look pretty on a platter and sprinkle liberally with salt and pepper.
To make dressing:.
Place half the Roquefort cheese, maoynnaise, cream, vinegar, 1 teaspoons salt and 1/2 teaspoons pepper in the bowl of a food processor: process until combined but still chunky.
Drizzle the dressing over the tomatoes. Crumble the remaining Roquefort cheese over the tomatoes. Sprinkle with the parsley and serve at room temperature. Enjoy!

GREEN SALAD WITH BLUE CHEESE DRESSING

Green Salad with Blue Cheese Dressing image

Provided by Ina Garten

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1/2 pound Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 heads green lettuce, washed and spun dry
3 pounds heirloom tomatoes, mixed colors and sizes, sliced

Steps:

For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.

HEIRLOOM TOMATO SALAD WITH BUTTERMILK DRESSING AND BLUE CHEESE

Heirloom Tomato Salad With Buttermilk Dressing and Blue Cheese image

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

Ingredients

1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons finely chopped fresh Italian parsley
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons minced shallots
1 small garlic clove, minced
coarse kosher salt
6 assorted large heirloom tomatoes, cored, cut into 3/4-inch-thick wedges
1/2 cup thinly sliced shallot
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
coarse kosher salt
3/4 cup crumbled blue cheese
2 green onions, thinly sliced diagonally
2 tablespoons fresh Italian parsley

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.

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