Earlier this week, Chef Reid McAllister joined the Good Morning Cincinnati team at WKRC-TV to demonstrate how to re-create a light summer dish at home.
With summer starting to heat up, the Beefsteak Tomato Napoleon Salad is a perfect, light and simple recipe that is sure to impress your friends with minimal ingredients, but big on flavor. At the Kenwood, we provide seasonal options for our residents and their families to celebrate the flavors of each season. We serve breakfast, lunch and dinner and offer an “Anytime Dining” program that allows our residents to select when they want to dine – no matter the time of day.
Beefsteak Tomato Napoleon Salad Recipe:
1 each Beefsteak Tomato, or any large tomato you can find
3-5 1oz. slices of fresh Mozzarella cheese
1 oz. crumbled, cooked bacon
1 oz. crumbled Blue Cheese
½ oz. basil, fresh, chiffonade
2 oz. of balsamic glaze, purchased
1 oz. extra virgin olive oil
1 each Rosemary stick
Cooked bacon to nice crispiness, let cool, then crumble.
Slice tomato and mozzarella to equal thicknesses. Set Aside.
Gather all other ingredients and prepare to assemble.
Start by painting plate with lines of balsamic glaze. Then, starting with the tomato, layer slices of tomato and mozzarella vertically on the plate. Sprinkle blue cheese, bacon and basil chiffonade over entire plate. Lightly dress entire plate with extra virgin olive oil, as well as remaining balsamic glaze, and then press rosemary stick down through the center of the tomato stack. Serve immediately with a touch of fresh black pepper.