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Wednesday, July 21, 2010

Tomato Vinaigrette with Blue Cheese

Ro Ann Redlin has come through again for Eat Well, Eat Cheap with this recipe for tomatoes topped with vinaigrette and blue cheese. It makes delicious-sounding use of fresh tomatoes, which are coming into season for some of us. RoAnn notes that this is one of her most-requested recipes; we can't wait to try it, as we're starting to get a few tomatoes.  (We'd have more of them, but our arch-enemy the giant groundhog apparently followed us to Virginia; we caught him snacking the other day. Talk about Groundhog Day . . .)

Tomato Vinaigrette

4 large sliced tomatoes
1 package crumbled blue cheese
1/2 cup parsley
1 T. tarragon, fresh or dried
1 clove garlic
1 egg, room temperature
1/2 cup olive oil
1/4 cup red wine vinegar

Using a food processor, pulse parsley, tarragon, and garlic until blended. Add the olive oil, vinegar, and egg, then pulse again until blended. Pour over the sliced tomatoes, and crumble the blue cheese on top.

1 comment:

  1. Any recipes for ground-hog or venison? We have both in abundance.