Stack Salad of Beefsteak Tomatoes, Onions, Roquefort Cheese with Balsamic Syrup Drizzle (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
3 large beefsteak, creole, or vine-ripened tomatoes (12 to 14 ounces each), cored |
1 teaspoon salt |
3/4 teaspoon freshly ground black pepper |
12 thin slices vidalia or other sweet onion, or 1 large vidalia (12 to 13 ounces) onion, thinly sliced on a mandoline |
4 ounces arugula, tough stems removed |
5 ounces well-chilled roquefort cheese, or other blue-veined cheese, crumbled |
1/4 cup balsamic syrup, recipe follows |
2 tablespoons extra-virgin olive oil |
1 1/2 cups balsamic vinegar |
Directions:
1. Slice each tomato into 4 thick slices. Season both sides of each slice with the salt and pepper.
2. Place sliced onions in the center of 4 large salad plates and arrange 4 arugula leaves in a 4-leaf clover shape on top. Place 1 tomato slice on top of each stack. Arrange a heaping tablespoon of crumbled Roquefort on top of the tomato slices. Repeat layering for 3 layers each of the onions, arugula, and tomatoes, ending with the Roquefort on top.
3. Drizzle about 1 tablespoon of the Balsamic Syrup around and over each stack and 1/2 tablespoon of extra-virgin olive oil on each plate. Garnish with additional freshly ground black pepper, and serve immediately.
4. Balsamic Syrup:
5. Bring the vinegar to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low and simmer until reduced by nearly 3/4 in volume and thickened to a syrup, about 25 minutes. Remove from the heat and cool completely before using. (This keeps in an airtight container in the refrigerator indefinitely.)
6. Yield: about 1/3 cup
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