Saturday, September 8, 2007
Blurry Tomato Dill Salad
It takes a very steady hand (raise hand if you thought of the "Operation" commercial from the 70's) to take this picture, apparently. Thanks to Amy for this recipe.
Tomato Salad with Dill Dressing and Blue Cheese
5-6 c. of your favorite salad greens
2 T. each olive oil and red wine vinegar
2-3 lbs. tomatoes, sliced, quartered or halved. (I use a combo of heirloom and cherry tomatoes)
1/2-1 c. your favorite blue cheese
1/2-1 c. dill dressing
3 T red wine vinegar (I reduced it to 2 T)
1 T fresh lemon juice
1 heaping T mayo (I put in 2 T)
1/2 c. snipped chives
1/2 c. canola oil
salt and pepper to taste (I used about 1/2 t. salt)
Blend together in food processor, blender (I used an immersion blender.) and season to taste. I found it very acidic with the 3 T. of vinegar, so adjust to your taste.
To assemble salad, line platter or shallow bowl with salad greens and dress with the olive oil, red wine vinegar, salt, and pepper. Cover with tomatoes and season with salt and pepper. Spoon dressing over top and sprinkle on blue cheese.