Stack Salad of Creole Tomatoes and Vidalia Onions with a Maytag Blue Cheese Dressing

• 1/2 pound Maytag blue cheese, crumbled
• 1/4 cup fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup olive oil
• 1/4 cup buttermilk
• 8 large Creole or beefsteak tomatoes, sliced 1/2-inch thick
• 4 medium Vidalia onions, sliced 1/4-inch thick
• Salt
• Freshly ground black pepper
• 24 (3-inch by 1/4-inch rounds) toasted croutons
• 1 tablespoon finely chopped fresh parsley leaves

1. In a medium-size mixing bowl, combine the blue cheese, lemon juice, Worcestershire, hot sauce, salt and black pepper.
2. Using the back of a fork, mash the mixture together to form a thick paste.
3. Drizzle in the oil, stirring continuously with the fork until the mixture is creamy.
4. Add the buttermilk and mix well.
5. Cover and refrigerate for 1 hour.
6. Season both sides of the tomatoes with salt and pepper.
7. To serve, place a tomato in the center of each plate.
8. Drizzle some of the dressing over the tomato.
9. Place some of the sliced onions over the dressing.
10. Place a crouton on top of the dressing.
11. Repeat the above process with the remaining ingredients.
12. Use four slices of tomatoes and 3 croutons for each salad.
13. Garnish with parsley and serve.

cheese, lemon juice, worcestershire sauce, hot sauce, salt, freshly ground black pepper, olive oil, buttermilk, beefsteak tomatoes, vidalia onions, salt, freshly ground black pepper, croutons, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/stack-salad-of-creole-tomatoes-and-vidalia-onions-with-a-maytag-blue-cheese-dressing-recipe.html (may not work)