Summer Tomato Salad
Makes 6 servings
This dish was created with Creole tomatoes. If a vine-ripened tomato
can't be found, a classical Beefsteak tomato can be used
6 ounces thinly-sliced red onion (1 large)
˝ cup distilled white vinegar
˝ 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
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.
Copyright 1986 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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