Recipe - Stack Salad Of Creole Tomatoes And Vidalia Onions With A May

One half pound Maytag blue cheese; crumbled
One fourth cup Fresh lemon juice
1 teaspoon Worcestershire sauce
One half teaspoon Hot sauce
One half teaspoon Salt
Three fourths teaspoon Freshly ground black pepper
1 cup Olive oil
One fourth cup Buttermilk
8 lg Creole or beefsteak
tomatoes; cut or sliced up 1/2inch
; thick
4 md Vidalia onions; cut or sliced up
1/4inch
; thick
Salt
Freshly ground black pepper
24 Toasted croutons; (3inch by
1/4inch
; rounds)
1 tablespoon Finely chopped fresh parsley
leaves

In a mediumsize mixing bowl, combine the blue cheese, lemon juice,
Worcestershire, hot sauce, salt and black pepper. Using the back of a fork,
mash the mixture together to form a thick paste. Drizzle in the oil,
stirring continuously with the fork until the mixture is creamy. Add the
buttermilk and mix well. Cover and refrigerate for 1 hour. Season both
sides of the tomatoes with salt and pepper.

To serve, place a tomato in the center of each plate. Drizzle some of the
dressing over the tomato. Place some of the cut or sliced up onions over the
dressing. Place a crouton on top of the dressing. Repeat the above process
with the remaining ingredients. Use four slices of tomatoes and 3 croutons
for each salad. Garnish with parsley and serve.

Yields: 8