Roasted Creole Tomato Cup Salad
Makes 1.

1 Creole tomato
1 ounce lettuce mix
1/2 ounce cooked corn kernels
1/4 ounce shaved red onion
1 ounce basil dressing (see recipe below)

Cut off the top of the tomato, and scoop out the inside. Season the tomato with salt and pepper and then drizzle with extra virgin olive oil.

Place tomato on a small baking dish, and roast in a 325 degree oven just until the tomato starts to soften – about 10 minutes.

Remove the tomato from the oven, and let cool at room temperature.

In a small bowl, add lettuce mix, corn, and basil dressing. Season with salt and pepper and toss well.

Place the lettuce mixture inside of the tomato loosely so that some of the mixture is coming out of the tomato. Put the tomato on a serving plate and drizzle with a little more of the basil dressing.

Basil Dressing
Makes about 3/4 cup

2 ounces basil leaves and stems
2 ounces white wine vinegar
1 egg yolk
1/2 teaspoon shallot, finely diced
1 cup canola oil
1/2 teaspoon salt
Pinch black pepper

Pick stems from basil leaves. Heat stems in oil over low heat to infuse oil with flavor. Cool to room temperature.

Blanch basil leaves in salted boiling water, shock in ice bath, drain, and chop.

Place all ingredients, except oil in a blender. Turn on blender for 15 seconds. Then, with blender going, slowly drizzle in the cooled oil. If dressing is too thick, it can be thinned out with a little water.