Ingredients
-
1
-
1
-
1
-
1
-
2
-
1
-
1
-
4
-
1/8
-
-
-
-
-
-
Directions
Le Cellier Tomato Stack, This is the recipe straight from Le Cellier’s sous chef in Orlando (Epcot Center) So yummy!, I love dishes that are really simple to make but taste like a lot of effort has gone into it This is one of them used some fresh bocconcini, good quality vegetables and the balsalmic and apple glaze I bought recently The combination was magical and really didn’t feel like I cooked anything even though I had cooked the onion That, by the way, was what made the dish I can’t eat raw onions so nice to see a recipe where they are cooked , This is the recipe straight from Le Cellier’s sous chef in Orlando (Epcot Center) So yummy!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Saute Pan, Heat Olive Oil. |
|
2
Done
|
Add Diced Onions and Cook Slowly Constantly Stirring Until They Become Brown, Set Aside to Cool. |
|
3
Done
|
Slice Two Slices Crosswise of Tomato. |
|
4
Done
|
Dice Remaining Tomato. |
|
5
Done
|
Toss Diced Tomato, Diced Cucumbers and Onions Together in a Large Bowl With the Viniagrette. |
|
6
Done
|
Season With Salt and Black Pepper to Taste. |
|
7
Done
|
Season Tomato Slices. |
|
8
Done
|
in a Small Bowl, Add Mozzarella Balls and Pesto and Coat Them With the Pesto. |
|
9
Done
|
Place Tomato Slices on Plates, Add the Diced Tomato Mix on Top of the Slices, Add Mozzarella Balls on the Plate. Top the Tomato Mix With Shredded Lettuce Mix and Drizzle the Plate With the Balsamic Syrup. |
|
10
Done
|
Serve Immediately. |
