Sliced Tomato Salad with Herb Vinaigrette, Red Onions, and Maytag Blue Cheese (Delmonico Steakhouse) (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
3 large vine-ripened tomatoes, each cut into 4 thick slices |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 tablespoons plus 1/2 cup herb vinaigrette, recipe follows |
12 (1/8-inch thick) slices red onion, or sweet onions |
1/2 cup crumbled blue cheese, recommended: maytag |
Directions:
1. Place the tomatoes in a large bowl and season on both sides with the salt and pepper. Add 2 tablespoons of the herb vinaigrette and toss lightly to coat.
2. Place 1 tomato slice on each of 4 salad plates and top with 1 onion slice. Repeat layering for 3 layers each of tomatoes and onions, ending with onions on top. Crumble 2 tablespoons of the cheese on top of each stack, drizzle with the vinaigrette, and serve immediately.
3. Herb Vinaigrette:
4. 1 tablespoon Champagne vinegar
5. 1 1/2 teaspoons fresh orange juice
6. 3/4 teaspoon fresh lemon juice
7. 3/4 teaspoon fresh lime juice
8. 3/4 teaspoon fresh grapefruit juice
9. 1/2 cup vegetable oil
10. 1/2 cup extra-virgin olive oil
11. 1/2 cup chopped assorted herbs, including thyme, parsley, chives and basil
12. 1/4 teaspoon salt
13. 1/4 teaspoon freshly ground black pepper
14. Combine the vinegar, and orange, lemon, lime, and grapefruit juices in a medium bowl and whisk together. Add the vegetable and olive oils in a slow stream, whisking constantly to form an emulsion. Add the herbs, salt, and pepper, and whisk well to incorporate.
15. Yield: 1 1/4 cups
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