Tomatoes - Dickie Brennan's Steakhouse Napoleon

By SallySmo

From Treme

Ingredients

• Remoulade Sauce
• 1/2 yellow onion
• 1/4 C Dijon mustard
• 1/2 C Creole mustard
• 1/2 C ketchup
• 1/4 C horseradish
• 2 celery stalks, finely chopped
• Leaves of 3 fresh flat-leaf parsley springs, finely chopped
• 2 large eggs
• 2 cloves garlic, chopped
• 1 Tbs hot sauce
• 2 green onions, white and tender green parts chopped
• 1/4 thin-skinned lemon, peeled and seeded
• 3/4 C vegetable oil
• Salt
• Tomato Napoleon
• 1 head green leaf lettuce, cored and cut crosswise into 1/2" strips
• 1/4 C cane vinegar
• Salt and fresh ground pepper
• 2 large ripe tomatoes, cut into a total of 16 slices about 1/2" thick
• 1 # blue cheese, crumbled and divided into 8 equal portions
• 1 red onion, cut into thinly shaved slices

Preparation

Step 1

Remoulade:
Blend all except oil and salt in food processor until smooth. With processor running, slowly add oil until emulsified. Season with salt and set aside.

Napoleon:
Place lettuce strips in a bowl, add cane vinegar, sprinkle with salt/pepper and toss to coat. Divide lettuce among 8 plates. Place 1 slice tomato on top of lettuce and sprinkle with salt/pepper. Put 2 Tbs of blue cheese on top and layer with another slice tomato. Pour 1/4 C remoulade sauce over tomato and top with another 2 Tbsp of blue cheese. Garnish with shaved onions.