BAREFOOT CONTESSA BLUE CHEESE DRESSING RECIPE RECIPES

Name: Green Salad with Blue Cheese Dressing
Prep time: 12 min
Total time: 12 min
Yield: 4 servings
Ingredients: 4 ounces good Roquefort cheese, chopped; 1 cup mayonnaise; 1 cup heavy cream; 2 tablespoons tarragon vinegar; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half; Heirloom tomatoes, or other good tomatoes

GREEN SALAD WITH BLUE CHEESE DRESSING RECIPE | INA GARTEN ...

Green Salad with Blue Cheese Dressing Recipe | Ina Garten ... image

Provided by Ina Garten

Categories side-dish

Total Time 12 minutes

Prep Time 12 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 ounces good Roquefort cheese, chopped
1 cup mayonnaise
1 cup heavy cream
2 tablespoons tarragon vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half
Heirloom tomatoes, or other good tomatoes

Steps:

Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.

CONTESSA'S HEIRLOOM TOMATOES WITH BLUE CHEESE DRESSING ...

Contessa's Heirloom Tomatoes With Blue Cheese Dressing ... image

When tomatoes are ripe in the summer, this is the simplest and most delicious salad to make. It only has a few ingredients, so choose luscious ripe tomatoes and a good Roquefort cheese. Adapted from Barefoot Contessa at Home cookbook.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6-8

Number Of Ingredients 8

Ingredients

3 lbs heirloom tomatoes, mixed colors and sizes
kosher salt
fresh ground black pepper
1/2 lb Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon vinegar
2 tablespoons. chopped fresh flat leaf parsley

Steps:

Core the tomatoes and cut the large ones into thick slices, halve or quarter the small ones. Arrange to look pretty on a platter and sprinkle liberally with salt and pepper.
To make dressing:.
Place half the Roquefort cheese, maoynnaise, cream, vinegar, 1 teaspoons salt and 1/2 teaspoons pepper in the bowl of a food processor: process until combined but still chunky.
Drizzle the dressing over the tomatoes. Crumble the remaining Roquefort cheese over the tomatoes. Sprinkle with the parsley and serve at room temperature. Enjoy!

Nutrition Facts : Calories 378.9, FatContent 30, SaturatedFatContent 12.3, CholesterolContent 62.4, SodiumContent 979.8, CarbohydrateContent 19.3, FiberContent 2.7, SugarContent 8.5, ProteinContent 10.8

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