Green Salad with Blue Cheese Dressing

Yield:
6 to 8 servings
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
Directions

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.


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