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May 8, 2009

TOMATO NAPOLEON

TOMATO NAPOLEON

2 tomatoes (sliced thickly)
16 ounces bleu cheese
1 red onions
12 ounces bottle remoulade sauce
1 head iceberg lettuce, julienned
2 ounces apple cider vinegar combined with 2 teaspoons sugar
Salt and pepper to taste

Take green leaf julienne and toss in cane vinegar, add salt and pepper to taste.
Put 1/4 of mixture on the bottom of the plate, and place one slice of tomato on top (salt and pepper to taste).
Put 2 ounces of bleu cheese on top and layer with another slice of tomato.
Pour 3 ounces of remoulade sauce over the tomato and top with 2 ounces of bleu cheese. Garnish with shaved red onions.

Garnish with a garlic crostini.
Source: Dickie Brennan’s Steak House at 716 Iberville St. in New Orleans.

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