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Receta Tomato Stack Salad With Roasted Tomato Vin. And Fried Grn Tomat
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Ingredientes
- 8 x Italian Roma tomatoes cut in half
- 2 Tbsp. Extra virgin olive oil see * Note
- 2/3 c. Extra-virgin extra virgin olive oil
- 1/3 c. Balsamic vinegar
- 3 Tbsp. Chiffonade of basil
- 1/2 sm Red onion julienned
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x Beef-steak tomato cut into 6 slices
- 1 x Yellow beef-steak tomato cut into 6 slices
- 8 slc Fresh mozzarella cheese
- 4 c. Assorted baby greens
- 4 x Fried green tomatoes for top of salad
- Â Â Black pepper for the rim
- Â Â Edible flowers for garnish
Direcciones
- Preheat the oven to 400 degrees.
- Toss the Roma tomatoes with the extra virgin olive oil and season with Essence. Place the tomatoes, seed side down, on a baking sheet and roast for about 8 to 10 min. Remove from the oven and cold. Julienne the tomatoes.
- In a mixing bowl, whisk the extra-virgin extra virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add in 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 c. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 672g | |
| Recipe makes 4 servings | |
| Calories 637 | |
| Calories from Fat 420 | 66% |
| Total Fat 47.46g | 59% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 610mg | 25% |
| Potassium 1194mg | 34% |
| Total Carbs 41.08g | 11% |
| Dietary Fiber 13.6g | 45% |
| Sugars 19.9g | 13% |
| Protein 15.24g | 24% |
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