Posted on May 04, 2010
by Chef Didi Davis
Makes about 3 cups dressing
Use the best quality Danish blue cheese you can find for the dressing, or try Roquefort or a farm-made American blue, such as Maytag blue.
1 cup mayonnaise
1 cup sour cream or yogurt
2 cloves garlic, minced
1/4 cup chopped parsley
2 scallions, green part only, thinly sliced, optional
2 tablespoons fresh lemon juice
Flake Salt (such as Black Cyprus Sea Salt Flakes)
Freshly ground black pepper (such as Sarawak Black Pepper)
8 ounces blue cheese, crumbled
Best-quality tomatoes (heirloom if available), cored and thickly sliced, use 1 per person
Place the mayonnaise, sour cream or yogurt, garlic, parsley, scallion greens (if using), lemon juice, salt, and pepper in a medium bowl. Stir well to combine. Add the crumbled cheese and mix well. Taste and correct seasoning with salt and pepper to taste. Set aside or cover and refrigerate until ready to use. Arrange tomatoes on individual plates or a platter. Season with salt and pepper and serve with Blue Cheese Dressing on the side.
© 2010 Salt Traders