Recipe information
Yield
serves 6
Ingredients
1 tablespoon EVOO (extra-virgin olive oil)
6 slices bacon, chopped
1/2 cup buttermilk
1 cup crème fraîche
1 garlic clove, grated
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Juice of 1 lemon
3 to 4 tablespoons prepared horseradish
Salt and pepper
6 beefsteak tomatoes
1 small red onion, thinly sliced into rings
Preparation
Step 1
Place a small skillet over medium heat with the EVOO. Add the chopped bacon to the skillet and cook until golden and crispy, about 5 minutes. Remove the bacon to a paper-towel-lined plate and let cool.
Step 2
While the bacon is cooking, whisk together the buttermilk, crème fraîche, garlic, dill, chives, lemon juice, horseradish, and salt and pepper in a medium mixing bowl. Set the dressing aside.
Step 3
Slice each of the tomatoes in half widthwise. Lay a few rings of red onion onto the base of each tomato and then cap each tomato off with its top. Transfer the tomato stacks to a serving plate, top with a little of the prepared dressing, and garnish with the bacon.
