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TOMATO SANDWICH STACK

MARINATED ONION, ASPARAGUS, AND TOMATO STACK

 

INGREDIENTS

• Wild Greens or Spring Greens
• 2 Large Garden-ripe Tomatoes
• 1 Bunch of Fresh Asparagus
• *1 White Onion, marinated, or see NOTE
• Fresh Basil Leaves, small bunch
• Fresh Cracked Black Pepper
• Himalayan Salt

*NOTE: substitute onion slice for Buffalo Mozzarella or Nut Cheese

MARINADE & SALAD DRESSING

• 1/2C Extra Virgin Olive Oil
• 1/2C Champagne Vinegar or White Wine Vinegar
• 1 Lemon, Fresh Squeezed
• 1 Garlic Clove, pressed
• 1T Raw, Unpasteurized Honey
• 1T Fennel Seeds
• 1t Himalayan Salt
• 1/8t Chipotle Pepper
• Optional—red pepper flakes
• 1T Stoneground Mustard

DIRECTIONS: slice onion thickly, place in single layer in a shallow glass baking dish. Whisk together all marinade ingredients, except mustard, add pepper flakes for spicy, pour over onions, marinade 30 minutes, up to 2 hours on each side. In the meantime, boil pot of water, trim tough ends off asparagus, plunge it in boiling water, cover pot, and remove from heat.  Blanch asparagus 2-3 minutes until al dente, immediately drain water, then set aside.  Slice basil leaves into thin strips, set aside. Slice tomato in thick slices.  On a small plate, put one slice of tomato down toward the front of plate, slice in half and pull apart at an angle [see picture]. Then in layers on top of each tomato half add: trimmed asparagus tips, basil strips, half tomato slice, half onion slice, half tomato slice, trimmed asparagus tips, basil strips, half tomato slice. Top with fresh cracked pepper.  Arrange salad greens on the back of the plate.  Repeat on a second small plate. Whisk mustard into onion marinade and use as a salad dressing on the greens.