Avocado-Tomato Salad with Bacon and Blue Cheese
- Active: 20 min
- Total: 30 min
- Serves: 6 (plus extra dressing)
- 3/4 cup crumbled blue cheese
- ½ cup sour cream
- ⅓ cup buttermilk
- 1 tablespoon white wine vinegar
- 1 small clove garlic, smashed
- 2 to 3 dashes Worcestershire sauce and/or hot sauce
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground pepper
- 2½ pounds assorted tomatoes, halved or cut into wedges if large
- 4 slices thick-cut bacon
- 1 avocado
- Juice of ½ lemon
- 2 tablespoons chopped fresh chives or scallions
- 1. Make the dressing: Puree ½ cup blue cheese, the sour cream, buttermilk, vinegar and garlic in a blender. Transfer to a bowl and stir in the remaining ¼ cup blue cheese, the Worcestershire sauce and/or hot sauce and the parsley. Season with salt and pepper. Refrigerate until ready to use.
- 2. Put the tomatoes in a large bowl and sprinkle with ½ teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
- 3. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, turning, about 8 minutes. Transfer to a paper towel–lined plate and let cool slightly, then crumble into bite-size pieces.
- 4. Pit and peel the avocado; cut into ½-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with 1 cup of the dressing and top with the bacon and chives.
