Sliced Tomato Salad with Herb Vinaigrette, Red Onions, and Maytag Blue Cheese (Delmonico Steakhouse)

1. 1

   Place the tomatoes in a large bowl and season on both sides with the salt and pepper.

2. 2

   Add 2 tablespoons of the herb vinaigrette and toss lightly to coat.

3. 3

   Place 1 tomato slice on each of 4 salad plates and top with 1 onion slice.

4. 4

   Repeat layering for 3 layers each of tomatoes and onions, ending with onions on top.

5. 5

   Crumble 2 tablespoons of the cheese on top of each stack, drizzle with the vinaigrette, and serve immediately.

6. 6

   Herb Vinaigrette:

7. 7

   1 tablespoon Champagne vinegar

8. 8

   1 1/2 teaspoons fresh orange juice

9. 9

   3/4 teaspoon fresh lemon juice

10. 10

    3/4 teaspoon fresh lime juice

11. 11

    3/4 teaspoon fresh grapefruit juice

12. 12

    1/2 cup vegetable oil

13. 13

    1/2 cup extra-virgin olive oil

14. 14

    1/2 cup chopped assorted herbs, including thyme, parsley, chives and basil

15. 15

    1/4 teaspoon salt

16. 16

    1/4 teaspoon freshly ground black pepper

17. 17

    Combine the vinegar, and orange, lemon, lime, and grapefruit juices in a medium bowl and whisk together.

18. 18

    Add the vegetable and olive oils in a slow stream, whisking constantly to form an emulsion.

19. 19

    Add the herbs, salt, and pepper, and whisk well to incorporate.

20. 20

    Yield: 1 1/4 cups

No nutritional information available.

No additional tips available.