Stuffed Tomato Wedge Salad
Makes 4 servings
Ingredients
- 4 medium heirloom tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups thinly sliced iceberg lettuce
- ½ cup crumbled cooked bacon
- ¼ cup diced red onion
- ¼ cup crumbled blue cheese
- Buttermilk Blue Cheese Dressing (recipe follows)
- Garnish: chopped fresh parsley
Instructions
- Using a sharp paring knife, stem and core each tomato, leaving bottom intact. Starting from stem side, carefully cut each tomato into 8 wedges three-fourths of the way through, leaving bottom intact.
- Sprinkle with salt and pepper. Fill tomatoes with lettuce, bacon, onion, and blue cheese. Drizzle with Blue Cheese Dressing. Garnish with parsley, if desired.
Buttermilk Blue Cheese Dressing
Makes about 1¼ cups
Ingredients
- ¾ cup crumbled Gorgonzola blue cheese
- ½ cup whole buttermilk
- ⅓ cup mayonnaise
- 1 tablespoon chopped fresh parsley
- ¾ teaspoon lightly packed lemon zest
- 1 lemon, zested
- ¼ teaspoon ground black pepper
Instructions
- In the work bowl of a food processor, process all ingredients until smooth. Cover and refrigerate until ready to use.
