Stacked Tomato Salad
Thursday, July 31, 2008 – updated: 5:59 am EDT August 27, 2008
Makes 4 servingsThis simple, artistically composed salad makes a stunning presentation, and I think it's especially delicious accompanied by warm cornbread.
4 medium beefsteak tomatoes, each cut into 3 slices, tops and bottoms sliced off and discarded (see Tip)
4 cups Red Bean-Corn Relish (see recipe)
For each serving, arrange a salad plate with alternate layers of 3 tomato slices and ½ cup relish.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
4 medium beefsteak tomatoes, each cut into 3 slices, tops and bottoms sliced off and discarded (see Tip)
4 cups Red Bean-Corn Relish (see recipe)
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Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
