Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds |
tapenade, recipe follows |
1 pound mozzarella cheese, thinly sliced |
fresh basil leaves and sprigs, for layering and for garnish |
sweet basil dressing, recipe follows |
Directions:
1. Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
2. 2 cups kalamata or nicoise olives, pitted
3. 3 cloves garlic, peeled, coarsely chopped
4. 5 anchovy fillets
5. 2 tablespoons pine nuts
6. 1/2 cup olive oil
7. Salt and freshly ground black pepper
8. Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
9. 1/4 cup red wine vinegar
10. 1 tablespoon Dijon mustard
11. 2 tablespoons honey
12. 3/4 cup pure olive oil
13. Salt and freshly ground black pepper
14. 12 basil leaves, cut into chiffonade
15. Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.
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