INGREDIENTS

INSTRUCTIONS

Blanch all tomatoes in salted water for 30 seconds and dunk in ice water,
then remove skin off of tomatoes. Remove interior juice and seeds from
tomatoes and pour through a strainer into a bowl. To make the vinaigrette
mix fresh tomato juice, red wine vinegar, olive oil and seasonings then set
aside.
In a pot of salted boiling water, submerge parsley and remove; place in a
blender, add seasonings and olive oil, blend for 5 to 7 minutes and strain
for 30 minutes through a chinois. Slice outside of tomato off making four
slices and divide the rest of the tomato interior into four parts.
Form the tomato into a three inch ring, first with the interior of the
tomato then the exterior of the tomato so it resembles the original tomato
and place it into an oversized bowl. Pour the vinaigrette equally into six
bowls and garnish the tops of the tomatoes with thinly sliced onions and
chervil. Garnish the tomato dish with radishes, chervil, herbed oil, and
Roquefort cheese.
Converted by MC_Buster.
Per serving: 960 Calories (kcal); 81g Total Fat; (75% calories from fat);
39g Protein; 21g Carbohydrate; 153mg Cholesterol; 3103mg Sodium Food
Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 13 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0009
Converted by MM_Buster v2.0n.

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