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Ingredients
- 1/4 c. Extra virgin extra virgin olive oil
- 1 ounce Pancetta, diced
- 1/4 tsp Finely chopped garlic
- 1/4 tsp Finely chopped shallot
- 1/4 c. Balsamic vinegar
- 6 lrg Basil leaves, julienned
- 3 x Maui onions, julienned
- 6 lrg Rip Kula beefsteak tomatoes
- 6 c. Washed and torn baby mixed greens
- 6 sprg fresh basil, for garnish
Directions
- Make vinaigrette: heat the extra virgin olive oil in a large saute/fry pan and saute/fry the pancetta, garlic and shallot over medium-high heat for 1 minute. Remove from the heat and stir in the vinegar and half of the basil. Add in the onions and return to the heat for about 30 seconds. Remove from the heat and stir in the remaining basil.
- Core the tomatoes; cut a slice off the tops and bottoms and throw away. Cut each tomato into 3 thick slices. Try and keep the slices in order!
- To assemble: place a bottom tomato slice on each serving plate. Place a layer of the greens on top of the tomato, using up about half the greens.
- Place a layer of the onions and a little of the vinaigrette over the greens, and then the center tomato slice. Add in another layer of the greens
- (use the rest), onions (save some for garnish) and top with the last slice of tomato. Garnish with onion and a basil sprig.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1209g | |
| Calories 1307 | |
| Calories from Fat 554 | 42% |
| Total Fat 62.57g | 78% |
| Saturated Fat 8.72g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 3471mg | 145% |
| Potassium 1292mg | 37% |
| Total Carbs 131.47g | 35% |
| Dietary Fiber 51.7g | 172% |
| Sugars 40.97g | 27% |
| Protein 53.54g | 86% |
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