Green Salad with Blue Cheese Dressing (Serves 6 to 8)
Copyright 2009, Ina Garten, All Rights Reserved
Photo: Courtesy of Food Network
½ pound Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 heads green lettuce, washed and spun dry
3 pounds heirloom tomatoes, mixed colors and sizes, sliced
For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
Arrange the lettuce leaves on a plater and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.