Today there was a potluck in the newsroom and we were to send a salad or dessert. When I have to make a contribution to a potluck I almost always make a new-to-me recipe. Other cooks like to take their best tried-and-true recipe but I like to try something new to see how well it’s received. Some contributions are better than others, and I still get a few comments about the bacon cake I brought to the office – shall we just say that there was a lot leftover.
My son had given me three boxes of Kumato tomatoes last weekend that needed to be used soon. I had purchased Kumato tomatoes previously and used them in salads. They are small, brownish green and have a sweet taste. So off to Google to find a recipe...
Kumato is a brand name and has a website with recipes. Perfect! I selected the Tomato and Bleu Cheese Salad with Steakhouse style salad dressing because I had everything needed for it on hand. To make sure it was fresh I made it this morning before work.
The salad is sliced Kumato tomatoes layered with red onion, then topped with bleu cheese, spiced nuts, chives, and a tomato-based dressing. Changes I made to the recipe were only to decrease some of the ingredient quantities and the plating. I used about 15 tomatoes and only needed one onion of the two I had sliced. Also used only about 3 ounces of bleu cheese, 2 ounces of spiced pecans rather than the quantities listed in the recipe. I used a rectangular platter and fanned the stacks of tomatoes and onions. We used about one-third of the dressing for the double recipe. It’s a nice dressing and we will use the rest, but if you are making it for this salad only, I’d suggest cutting that recipe in half.
Had to call John before writing this post to make sure the salad was well received and he said it was. Phew!