by dashandbella
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dashandbella's Notes:
Expand1 shallot, diced Ask a question about this ingredient
1 bunch fresh herbs (any combination of parsley, basil, and mint), chopped Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
1 tablespoon white wine or champagne vinegar Ask a question about this ingredient
6 tablespoons mild extra virgin olive oil Ask a question about this ingredient
2 tablespoons creme fraiche Ask a question about this ingredient
1 cucumber, peeled and thinly sliced (not all cucumbers need to be seeded -- taste and decide) Ask a question about this ingredient
4 heirloom tomatoes (medium-sized), cored and sliced in wedges Ask a question about this ingredient
fleur de sel or other chunky salt Ask a question about this ingredient
pepper Ask a question about this ingredient
3 tablespoons crumbly blue cheese Ask a question about this ingredient
Combine shallot, herbs, lemon juice, and vinegar. Set aside to macerate for a few minutes. Slowly whisk in the olive oil until emulsified. Whisk in the creme fraiche. Taste. I like the dressing on the acidic side. It holds up really well to the flavorful tomatoes.
Ask a question about this stepPlace tomato wedges around the plate interspersed with slices of cucumber. Sprinkle all over a big pinch of salt and another of pepper. Generously drizzle on the dressing. Use a fork to crumble blue cheese all over the vegetables. Add a few extra chopped herbs. Serve immediately.
Ask a question about this step
Kristen is the Senior Editor of food52.
Nice picture; looks like a nice salad too.