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Category: Salad
Prep Time: Cook Time: Total Time:
1/4 cup red wine
1/4 cup red-wine vinegar
1/8 cup dry sherry
1 cup peanut oil
1/8 cup olive oil
Salt and freshly ground pepper to taste
1 medium red onion, peeled and thinly sliced
1 lb Roquefort cheese, less if preferred, crumbled and chopped into small chunks
4 large, very ripe tomatoes
4 or 8 large lettuce leaves, such as romaine or red-tip
To make vinaigrette, whisk first 6 ingredients together and set aside. Prepare onion and cheese. Remove tomato skins by scoring bottom of each tomato with a small cross and immersing in boiling water for 8 seconds. Immediately plunge into ice water, then peel. Cut off top and bottom of each tomato, and then cut remainder into three thick slices.
Arrange lettuce leaves topped with sliced tomato, onion, and Roquefort. Drizzle with vinaigrette.
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TOMATO AND ROQUEFORT SALAD
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Category: Salad
Prep Time: Cook Time: Total Time:
1/4 cup red wine
1/4 cup red-wine vinegar
1/8 cup dry sherry
1 cup peanut oil
1/8 cup olive oil
Salt and freshly ground pepper to taste
1 medium red onion, peeled and thinly sliced
1 lb Roquefort cheese, less if preferred, crumbled and chopped into small chunks
4 large, very ripe tomatoes
4 or 8 large lettuce leaves, such as romaine or red-tip
To make vinaigrette, whisk first 6 ingredients together and set aside. Prepare onion and cheese. Remove tomato skins by scoring bottom of each tomato with a small cross and immersing in boiling water for 8 seconds. Immediately plunge into ice water, then peel. Cut off top and bottom of each tomato, and then cut remainder into three thick slices.
Arrange lettuce leaves topped with sliced tomato, onion, and Roquefort. Drizzle with vinaigrette.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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