Yield: 4 Servings

Adapted from Emeril Lagasse, (Delmonico Steakhouse)

2015: A nice steak house style starter salad. Goes great before a good steak.

• 3large vine-ripened tomatoes, each cut into 4 thick slices
• 1tsp salt
• 1tsp freshly ground black pepper
• 2TBS plus 1/2 cup Herb Vinaigrette, recipe follows
• 12(1/8-inch thick) slices red onion, or sweet onions
• 1/2cup crumbled blue cheese, recommended: Maytag

Place the tomatoes in a large bowl and season on both sides with the salt and pepper. Add 2 tablespoons of the herb vinaigrette and toss lightly to coat.

Place 1 tomato slice on each of 4 salad plates and top with 1 onion slice. Repeat layering for 3 layers each of tomatoes and onions, ending with onions on top. Crumble 2 tablespoons of the cheese on top of each stack, drizzle with the vinaigrette, and serve immediately.

Herb Vinaigrette

Yield: 1¼ cups

• 1TBS Champagne vinegar
• 1½tsp fresh orange juice
• ¾tsp fresh lemon juice
• ¾tsp fresh lime juice
• ¾tsp fresh grapefruit juice
• ½cup vegetable oil
• ½cup extra-virgin olive oil
• ½cup chopped assorted herbs, including thyme, parsley, chives and basil
• ¼tsp salt
• ¼tsp freshly ground black pepper

Combine the vinegar, and orange, lemon, lime, and grapefruit juices in a medium bowl and whisk together. Add the vegetable and olive oils in a slow stream, whisking constantly to form an emulsion. Add the herbs, salt, and pepper, and whisk well to incorporate

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