Tomato Salad with Blue Cheese
Circle B Kitchen
Any combination of fresh, tasty tomatoes are going to work great here and same with the greens. Arugula is great, baby lettuces or herb lettuces are wonderful. I’ve even used mustard greens. As for the blue cheese, all I can say is the creamier the better. I used a Kerrygold Irish blue and it was divine. Oh, and the red pepper flakes are awesome in the dressing... more is better.
4 tablespoons olive oil
3 tablespoons fresh lemon juice, from about 1 large lemon
1 teaspoons paprika
3/4 teaspoons sugar
1/4 teaspoons salt
1/4 teaspoons red pepper flakes, or more to taste
1 3/4 pounds heirloom beefsteak tomatoes, cut into wedges
3/4 pounds cherry tomatoes, halved
1 small bunch watercress, stems removed
1/2 heads radicchio, torn into bite-size pieces
2 ounces (about 1/3 cup) crumbled blue cheese
In a small bowl, whisk together the first 6 ingredients. In a medium bowl, toss tomatoes with all but 2 tablespoons of dressing, then arrange tomatoes on a serving dish.
In the same medium bowl, toss watercress and radicchio with remaining dressing, then arrange atop tomatoes. Sprinkle on blue cheese.