2 lg Ripe tomatoes Roquefort dressing
2 tb Crumbled blue cheese
-TOOLS-
Serrated knife 4 Salad bowls
Ziploc bag Spoon
Plate
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
Shared by Carolyn Shaw 10-95
Yields
1 servings