Summer Tomatoe Salad

This dish was created with Creole tomatoes. If a vine-ripened tomato can't be found, a classical Beefsteak tomato can be used

6 ounces thinly-sliced red onion (1 large)
½ cup distilled white vinegar
½ cup olive oil
1 tablespoon Chef Paul Prudhomme's Vegetable Magic®
6 medium vine-ripened tomatoes (preferably Creole), thickly sliced
6 ounces grated provolone cheese

Directions:

Place the onions in a small mixing bowl.

In a small saucepan, bring the vinegar just to a boil. As soon as it reaches a boil, pour it over the onions. Let it sit until it cools.

When cool, drain the vinegar from the onions into a food processor or blender. With the machine running, add the olive oil in a slow, steady stream, until all of the oil has been added and the mixture is pale and creamy. Add the Vegetable Magic and process a few seconds more.

Place the tomato slices on each serving plate. Arrange the onions on top of the tomatoes and sprinkle the cheese over the onions. Drizzle 2 tablespoons of the vinaigrette on each just before serving.

Makes 6 Servings