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Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes (Emeril Lagasse) Recipe

Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes (Emeril Lagasse) Recipe

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Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes (Emeril Lagasse)

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Ingredients

Count

Nutrition

531

Calories

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Ingredients:

Serving

8 italian roma tomatoes, cut in half
2 tbsp olive oil
essence , recipe follows
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tbsp 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
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

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 to 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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	531.15 Kcal (2224 kJ)
Calories from fat	428.43 Kcal
		% Daily Value*
Total Fat	47.6g	73%
Sodium	3524.75mg	147%
Potassium	818.57mg	17%
Total Carbs	25.48g	8%
Sugars	12.98g	52%
Dietary Fiber	6.19g	25%
Protein	4.61g	9%
Vitamin C	48.1mg	80%
Vitamin A	0.1mg	4%
Iron	4.1mg	23%
Calcium	92.8mg	9%

Amount Per 100 g
Calories	152.75 Kcal (640 kJ)
Calories from fat	123.21 Kcal
		% Daily Value*
Total Fat	13.69g	73%
Sodium	1013.68mg	147%
Potassium	235.41mg	17%
Total Carbs	7.33g	8%
Sugars	3.73g	52%
Dietary Fiber	1.78g	25%
Protein	1.33g	9%
Vitamin C	13.8mg	80%
Iron	1.2mg	23%
Calcium	26.7mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.