Tomato stack salad with roasted tomato vinaigrette

4 servings

Ingredients

Quantity Ingredient
8.00 italian roma tomatoes; cut in half
2.00 tablespoon olive oil
1 emeril's essence; see * note
⅔ cup extra-virgin olive oil
⅓ cup balsamic vinegar
3.00 tablespoon chiffonade of basil
½ small red onion; julienned
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 beef-steak tomato; cut into 6 slices
1.00 yellow beef-steak tomato; cut into 6 slices
8.00 slice fresh mozzarella cheese
4.00 cup assorted baby greens
4.00 fried green tomatoes; for top of salad
1 black pepper; for the rim
1 edible flowers; for garnish

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees. Toss the Roma tomatoes with the olive oil and season with Essence. Place the tomatoes, seed side down, on a baking sheet and roast for about 8 to 10 minutes. Remove from the oven and cool. Julienne the tomatoes. In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add the julienned tomatoes. Season the vinaigrette with salt and pepper. Season each side of the beef-steak tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with ⅔ of the vinaigrette. Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens. Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad. Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2392 broadcast 09-30-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-14-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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