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Salads: Summer Tomato Salad
This dish was created with Creole tomatoes.
If a vine-ripened tomato can't be found,
a classical Beefsteak tomato can be used
Ingredients:
6 ounces thinly-sliced red onion (1 large)
1/2 cup distilled white vinegar
1/2 cup olive oil
1 tablespoon Chef Paul Prudhomme's Vegetable
Magic®
6 medium vine-ripened tomatoes (preferably
Creole), thickly sliced
6 ounces grated provolone cheese
Directions:
Place the onions in a small mixing bowl.
In a small saucepan, bring the vinegar just
to a boil. As soon as it reaches a boil,
pour it over the onions. Let it sit until
it cools.
When cool, drain the vinegar from the onions
into a food processor or blender. With the
machine running, add the olive oil in a slow,
steady stream, until all of the oil has been
added and the mixture is pale and creamy.
Add the Vegetable Magic and process a few
seconds more.
Place the tomato slices on each serving plate.
Arrange the onions on top of the tomatoes
and sprinkle the cheese over the onions.
Drizzle 2 tablespoons of the vinaigrette
on each just before serving.
Yields 6 servings.
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