| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Sami |
Ew, Text, Import, Essence of, Eme |
1 |
Servings |
INGREDIENTS
| 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 |
Of fresh mozzarella cheese |
| 4 |
c |
Assorted baby greens |
| 4 |
|
Fried green tomatoes,; for top of salad |
|
|
Black pepper for the rim |
|
|
Edible flowers |
INSTRUCTIONS
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 8-10 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.
Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE2392
Posted to MC-Recipe Digest V1 #241
Date: Fri, 11 Oct 1996 21:39:06 -0400
From: Rowaan <Rowaan@ix.netcom.com>
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