Photo: Stack Salad of Beefsteak Tomatoes, Onions, Roquefort Cheese with Balsamic Syrup Drizzle Recipe
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
Directions
Slice each tomato into 4 thick slices. Season both sides of each slice with the salt and pepper.
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.
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.
Balsamic Syrup:
- 1 1/2 cups balsamic vinegar
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.)
Yield: about 1/3 cup
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By katiebug784_2064055
Gales Ferry, CT
on July 18, 2007
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This salad is easy to put together and the balsamic sauce is delicious, especially with the blue cheese. It's very easy and can be very impressive.
By wildseed68
Queens, NY
on June 20, 2006
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This was a great salad. It was easy to make, kinda messy to eat, but absolutely delicious. The presentation is wonderful and looks like something you would get in a restaurant. I would definitely make this again and again.
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