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Recipes
September 2021

Tomato Salad With Blue Cheese and Crispy Shallots

By Dani Shapiro

4.3

(10)

Tomato Salad With Blue Cheese and Crispy Shallots Recipe
Photo by Isa Zapata, food styling by Micah Morton

This recipe is an adaptation of the Mayflower Inn’s house specialty—a specialty so special that regulars of the Washington, Connecticut, restaurant have been known to revolt when it’s not on the menu, according to author (and avowed Mayflower regular) Dani Shapiro. The restaurant tops tender Bibb lettuce with blue cheese, fresh tomatoes, and house-frizzled shallots, but we make things easier with store-bought fried shallots or onions, which add the same crucial texture and depth. We love Lars Own crispy onions and Maesri fried shallots.

What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

⅓

cup extra-virgin olive oil

3

Tbsp. sherry vinegar or red wine vinegar

1

tsp. Dijon mustard

1

tsp. honey

Kosher salt, freshly ground pepper

8

cups Bibb lettuce leaves

12

oz. mixed tomatoes, halved, quartered if large

3

oz. blue cheese, crumbled

½

cup store-bought fried shallots or onions

Need to make a substitution?

Preparation

  1. Step 1

    Whisk oil, vinegar, mustard, and honey in a small bowl until smooth. Season vinaigrette with salt and pepper.

    Step 2

    Arrange lettuce and tomatoes in shallow bowls or on plates and drizzle vinaigrette over; season with salt. Top with blue cheese and fried shallots.

    Do ahead: Vinaigrette can be made 1 week ahead. Cover and chill. Bring to room temperature and whisk before using.

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