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Receta Tomato Stack Salad With Roasted Tomato Vin. And Fried Grn Tomat

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Raciónes: 4

Ingredientes

Cost per serving $2.84 view details
  • 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
  •     Salt to taste
  •     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
  •     Black pepper for the rim
  •     Edible flowers for garnish

Direcciones

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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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