Fresh tomatoes, creamy blue cheese, a little home-made remoulade sauce – do I have your attention yet? For some reason, I am on a roll with the side dishes (see my recent post on Lemon Ricotta Potatoes), which is unusual for me, but I am going with the flow here.
For this one you need some great fresh tomatoes, a mild blue cheese, the makings for a quick food processor remoulade sauce that serves as a dressing, and a little lettuce. Once you whiz up the sauce in the food processor, all you have to do is slice up the tomatoes and the cheese, layer them up on a bed of lettuce and drizzle the sauce over the whole thing. Drop a few red onions on the top and you have a very handsome dish that will completely outshine whatever the main course is. In our case, the Southern husband was grilling up some chicken while I made the napoleans. We sliced up the chicken, tossed it on the plates next to the napoleans, drizzled the left-over remolaude sauce on the sliced chicken, and oh my my. Summer tomato season, here we come!
Tomato Blue Cheese Napoleans, adapted from Taste of the South