Broiled Tomato and Blue Cheese Salad

By -
Courtesy of Mark Bittman and Gwen who gave me one of his cookbook's for my birthday (additional thanks to Alissa who got me a subscription to Cook's Illus--yummy portobello recipe to come next week)

Okay, this is not so much a recipe as it is a way to use up some yummy late summer tomatoes from the farmer's market.

EVOO for brushing and spraying
6 plum tomatoes, cored and halved lengthwise (I used heirloom)
S&P
6 oz blue cheese of your choice
1 large head of Bibb or Boston lettuce, leaved pulled from core intact (I used mixed greens)
1/4 C vinaigrette (make your own or from a bottle - I used light bals. vin. by Newman's Own)
1/4 C chopped fresh chives or parsley for garnish (I didn't have any and it still tasted good)

Adjust oven rack so it is 4" from broiler. Turn oven on to broil. Brush/spray baking sheet with EVOO and put tomatoes cut side UP on sheet. Smoosh a little if they don't stay level. Sprinkle withh S&P and crumble blue cheese and flatten on top of the tomatoes. Broil for 2-3 minutes until cheese is golden brown and delicious. Remove from oven and allow to rest to set. Divide lettuce among plates and top with 3 tomatoe halves. Drizzle with dressing and serve. Yum!

Comments

Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more