Tomato Stack Salad With Roasted Tomato Vinaig
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Tomato Stack Salad With Roasted Tomato Vinaig
  Salad  
Last updated 6/12/2012 1:27:01 AM. Recipe ID 61715. Report a problem with this recipe.
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      Title: Tomato stack salad with roasted tomato vinaig
 Categories: New, Text, Import 	ess, Of, E.
      Yield: 4 Servings
 
 
        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 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
  
  




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Recipe ID 61715 (Apr 03, 2005)

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