Tomatoes With Danish Dressing

"This recipe is from the Edith Adams column in the Vancouver Sun. This is fabulous on fresh tomatoes from your garden. The dressing must be made at least one hour in advance of serving in order to allow the flavours to develop."
 
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Ready In:
30mins
Ingredients:
13
Yields:
1 1/2 cups dressing
Serves:
6
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ingredients

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directions

  • In a bowl, blend sour cream, mayonnaise, lemon juice, tarragon, dill weed and garlic. Fold in onion, watercress, spinach, parsley and blue cheese. Cover and chill the dressing for at least one hour.
  • To serve, arrange sliced tomatoes on lettuce leaves and top with dressing.

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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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