Heirloom Tomato Salad with Fresh Greens, Blue Cheese and Creamy Chive Dressing

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The salad was okay, but nothing special. Before serving it I ended up adding almond slivers and some fresh basil. I preferred it that way.

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Like another reviewer commented, the dressing came out thin and watery. Also, for us, it was also too vinegary. Very disappointed in this recipe.

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I can only review the Creamy Chive Dressing. It was a hit! I made this to go with Fried Green Tomatoes encrusted with Panko, but we were dipping our elk steaks into it too. It is on the tart side with the vinegar, but it was wonderful. I ended up using about 1 cup of chives (I have a ton in the garden...Mmmmmm.

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I needed something refreshing and this looked great. First time I blended it I followed the recipe and then added 2 cloves of garlic, more chives and extra lemon juice and it was PERFECT. I am from Sonoma County and love the blue cheese he used but didnt use it this time. I put the dressing over tomatoes and some sniped chives. It was great!

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The dressing (which I made in a Vita Mix blender did not become creamy like on TV. It was thin and watery like plain oil & vinegar. Also, the faint chive flavor did not stand up to the cheese. I even added the oil slowly like Bobby did, even tho the written recipe doesn't mention this. It tasted OK, but did not turn out anything like I expected. Would certainly not go out of my way to purchase chives just for this.

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I am only rating the creamy chive dressing. This is outstanding and so easy to make. I used it with grilled salmon but am sure it would work with just about any fish. It would be great as a dressing for the tomato salad and for a traditional green salad as well. Next time I will try it without the mayo for reduced fat/calorie version. It has earned its regular place in our kitchen.