Ready in 1 hour
Try this Tomato Stack Salad W/roasted Tomato Vinaigrette & Green Tom recipe, or contribute your own. "Eme" and "Emeril" are two of the tags cooks chose for Tomato Stack Salad W/roasted Tomato Vinaigrette & Green Tom.
0 people want to try | 1 have favorited
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
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Tomato Stack Salad W/roasted Tomato Vinaigrette & Green Tom. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!