* Exported from MasterCook II * Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes Recipe By : Essence Of Emeril Show #EE2392 Serving Size : 4 Preparation Time : Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Italian Roma tomatoes -- - cut in half 2 tb Olive oil Essence 2/3 c Extra-virgin olive oil 1/3 c Balsamic vinegar 3 tb Chiffonade of basil 1/2 sm Red onion -- julienned Salt and pepper 1 Beef steak tomato -- - cut into 6 slices 1 Yellow beef steak tomato -- - cut into 6 slices 8 sl Fresh mozzarella cheese 4 c Assorted baby greens 4 Fried green tomatoes -- - for top of salad Black pepper -- for the rim Edible flowers Preheat the oven to 400°F. 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. Yield: 4 Servings - - - - - - - - - - - - - - - - - -