Tomato Stack Salad w Roasted Tomato Vin. & Fried Grn Tomat

Recipe Ingredients

8		Italian Roma tomatoes - cut in half
2 tablespoons	30ml	Olive oil
		Emeril's Essence - see * Note
2/3 cup	157ml	Extra-virgin olive oil
1/3 cup	78ml	Balsamic vinegar
3 tablespoons	45ml	Chiffonade of basil
1/2 tablespoon	7.5ml	Red onion - julienned (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Beef-steak tomato - cut into 6 slices
1		Yellow beef-steak tomato - cut into 6 slices
8		Fresh mozzarella cheese
4 cups	948ml	Assorted baby greens
4		Fried green tomatoes - for top of salad
		Black pepper - for the rim
		Edible flowers - for garnish

Recipe Instructions

* 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 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.

This recipe yields 4 servings.

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

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