Stacked Tomato Salad with Buttermilk Bleu Cheese Dressing


1/2 cup buttermilk {I used non fat}

1/2 cup bleu cheese, use good quality bleu and crumble it yourself

2 T fresh lemon juice

2 T garlic oil or any quality olive oil

freshly cracked pepper

1/4 cup light sour cream or mayonnaise {optional, use as needed to adjust consistency}

Mix thoroughly, mashing cheese with a fork.  A jar works great for storing and shaking to blend.  Makes about 1 cup.

Salad: for each serving you will need

1 ripe red summer tomato cut into 6 thick slices

2 slices bacon, cooked and crisp*

2 fresh crisp romaine leaves

2-4 T bleu cheese dressing

One each romaine leaf stack one slice tomato, 1/2 slice bacon, one slice tomato, 1/2 slice bacon and one slice tomato.  Use a decorative toothpick to secure your stack.  Drizzle stacks with bleu cheese dressing.  Serve immediately.

*I like to cook a big batch of bacon on a parchment paper lined baking sheet.  Lay strips out on paper and bake at 350 until done, about 20-25 minutes.  Bacon cooked this way is a little more flexible and suits itself to this salad because it doesn't get brittle and crumbly.  It is full of even more flavor when baked also.  Just let the parchment paper full of bacon fat cool and then remove to trash.  Clean up is a breeze!