Tomato Blue Cheese Napoleon

Brennan's Steakhouse Recipe

Serves 4

Remoulade Sauce:
4 green onions, chopped
3 sprigs parsley, finely chopped
2 stalks celery, finely chopped
2 eggs
1/2 yellow onion
1/4 lemon, seeds removed
1/2 cup ketchup
1/2 cup Creole mustard
1/4 cup prepared horseradish
1/4 cup Dijon mustard
1 tablespoon Crystal hot sauce
1-2 cloves of garlic
3/4 cup vegetable oil

1 head green leaf lettuce, julienne cut
1/4 cup cane vinegar
salt and pepper
2 tomatoes, each cut into four slices
16 ounces blue cheese
1 1/2 cups Remoulade Sauce
1 red onion, shaved (for garnish)
garlic crostinis (for garnish)

To prepare Remoulade Sauce: Combine all ingredients except vegetable oil in food processor bowl. Process until mixture is smooth. With the processor running, slowly add oil until emulsified. Adjust seasoning and set aside.

To assemble Napoleon: Combine julienned lettuce and cane vinegar in a bowl; toss to mix. Season with salt and pepper. Divide lettuce equally among four salad plates. Top each with one slice of tomato; sprinkle with salt and pepper. Place two ounces of cheese on each tomato slice, then top with another tomato slice. Drizzle with a generous 1/3 cup of the remoulade sauce, then top with remaining blue cheese. Garnish with shaved red onion and garlic crostinis.

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