2 lg Ripe tomatoes
2 tb Crumbled blue cheese
Roquefort dressing
-TOOLS-
Serrated knife
Ziploc bag
Plate
4 Salad bowls
Spoon
Wash the tomatoes in cold water and with an adults help, cut into half inch
slices.
Place slices in plastic bag. Squeeze out any extra air and close the bag
tightly. Lay the bag on a clean plate placed in the sink. Now make a fist
and gently pound the tomato slices until they look tortured.
Divide the tortured tomatoes among the four bowls and sprinkle with a half
tablespoon of crumbled cheese. Then, holding a spoon at least 12″ from the
salad bowl (to approximate the altitude of a low flying bird), dribble a
glob of dressing onto each one.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
From
Yields
1 Servings
