Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes
Recipe By : Essence Of Emeril Show #EE2392
Serving Size : 4 Preparation Time :
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Italian Roma tomatoes --
- cut in half
2 tb Olive oil
Essence
2/3 c Extra-virgin olive oil
1/3 c Balsamic vinegar
3 tb Chiffonade of basil
1/2 sm Red onion -- julienned
Salt and pepper
1 Beef steak tomato --
- cut into 6 slices
1 Yellow beef steak tomato --
- cut into 6 slices
8 sl Fresh mozzarella cheese
4 c Assorted baby greens
4 Fried green tomatoes --
- for top of salad
Black pepper -- for the rim
Edible flowers
Preheat the oven to 400°F. 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 tomato slices with salt
and pepper. Season each side of the mozzarella slices with salt and
pepper. Toss the greens with 2/3 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.
