Title: Stack Salad of Creole Tomatoes And Vidalia Onions with a May
Categories: Emlive10
Yield: 1 servings

1/2 lb Maytag blue cheese; crumbled
1/4 c Fresh lemon juice
1 ts Worcestershire sauce
1/2 ts Hot sauce
1/2 ts Salt
3/4 ts Freshly ground black pepper
1 c Olive oil
1/4 c Buttermilk
8 lg Creole or beefsteak
-tomatoes; sliced 1/2-inch
; thick
4 md Vidalia onions; sliced
-1/4-inch
; thick
Salt
Freshly ground black pepper
24 Toasted croutons; (3-inch by
-1/4-inch
; rounds)
1 tb Finely chopped fresh parsley
-leaves

In a medium-size mixing bowl, combine the blue cheese, lemon juice,
Worcestershire, hot sauce, salt and black pepper. Using the back of a fork,
mash the mixture together to form a thick paste. Drizzle in the oil,
stirring continuously with the fork until the mixture is creamy. Add the
buttermilk and mix well. Cover and refrigerate for 1 hour. Season both
sides of the tomatoes with salt and pepper.

To serve, place a tomato in the center of each plate. Drizzle some of the
dressing over the tomato. Place some of the sliced onions over the
dressing. Place a crouton on top of the dressing. Repeat the above process
with the remaining ingredients. Use four slices of tomatoes and 3 croutons
for each salad. Garnish with parsley and serve.

Yields: 8 servings

Recipe adapted from Every Day Is a Party, by Emeril Lagasse, published by
William Morrow, 1999

Converted by MC_Buster.

Per serving: 2118 Calories (kcal); 217g Total Fat; (90% calories from fat);
7g Protein; 47g Carbohydrate; 2mg Cholesterol; 1255mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit;
43 1/2 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C53

Converted by MM_Buster v2.0n.