Ox-heart tomato and blue cheese salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Ox-heart tomato and blue cheese salad". Try it by all means

Recipe «Ox-heart tomato and blue cheese salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 250g green beans, trimmed, halved, 1 butterleaf lettuce, 2 baby cos lettuces, 4 ox-heart tomatoes, cut into wedges, 60g pecans or walnuts, lightly roasted , 250g blue cheese, 1/2 cup buttermilk, 2 tbsp olive oil , 1 tbsp lemon juice, 2 tbsp chives, finely chopped.

Ingredients:

  • 250g green beans, trimmed, halved 
  • 1 butterleaf lettuce 
  • 2 baby cos lettuces 
  • 4 ox-heart tomatoes, cut into wedges 
  • 60g pecans or walnuts, lightly roasted 
  • 250g blue cheese 
  • 1/2 cup buttermilk 
  • 2 tbsp olive oil 
  • 1 tbsp lemon juice 
  • 2 tbsp chives, finely chopped 

Instructions

  1. Cook green beans in a saucepan of boiling water until just tender. Drain and refresh in iced water, then drain again.
  2. Discard outer leaves from butterleaf lettuce then separate leaves. Remove and discard outer leaves from cos (or reserve for sandwiches), continuing until you reach the hearts. Cut hearts in half. Wash lettuces then dry. Tear butterleaf lettuce into bite-sized pieces and place in a bowl with halved cos hearts, green beans and tomatoes.
  3. For dressing, process 125g blue cheese, buttermilk, oil and lemon juice in a small food processor until smooth and well combined. Stir in chives then season to taste with salt and pepper.
  4. Divide salad among bowls. Cut remaining cheese into slices and place on top of salad. Scatter with nuts and drizzle with dressing. Serve.