*  Exported from  MasterCook II  *
 
   Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes
 
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2392
 Serving Size  :      Preparation Time :
 Categories    :New Text Import		Essence of Emeril
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 	      8 	       Italian Roma tomatoes, -- cut in half		  
        2  tablespoons   olive oil                                             
                         Essence                                               
      2/3  cup           extra-virgin olive oil                                
      1/3  cup           balsamic vinegar                                      
        3  tablespoons   chiffonade of basil                                   
      1/2  small         red onion, -- julienned                               
                         Salt and pepper                                       
        1                beef steak tomato, -- cut into 6 slices               
        1                yellow beef steak tomato, -- cut into 6 slices        
        8  slices        of fresh mozzarella cheese                            
        4  cups          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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