Avocado-Tomato Salad With Bacon And Blue Cheese
- 2 1/2 pounds tomatoes assorted, halved or cut into wedges if large
- ground pepper
- 4 slices thick cut bacon
- 1 avocado
- 1/2 lemon
- 1 cup blue cheese dressing
- 2 tablespoons chopped fresh chives or scallions
- crumbled blue cheese for topping
- Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
- Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
- Blue Cheese Dressing: Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
tomatoes, ground pepper, bacon, avocado, lemon, blue cheese dressing, fresh chives, blue cheese
Taken from www.yummly.com/recipe/Avocado-Tomato-Salad-with-Bacon-and-Blue-Cheese-1175886 (may not work)