Caesar-Stuffed Tomatoes
POSTED: 3:25 am PDT July 30,
2008
UPDATED: 2:55 am PDT August 11,
2008
Makes 4 servingsCaesar salad gets a colorful new lease on life when it steps in as a luscious topping for fresh tomatoes.
6 cups coarsely shredded romaine lettuce
½ cup bottled Lemon-Caesar Dressing
4 large (3-inch) round tomatoes (see Tip)
1 bag garlic-flavored croutons
Add the dressing to the lettuce in a large bowl and toss until evenly combined.Slice each tomato into 8 wedges, cutting to but not through the bottom to keep the wedges attached. Drain and pat the tomatoes dry if they are very juicy.Place the tomatoes on salad plates and spread the wedges. Mound each tomato with 1 cup of the lettuce mixture and top with croutons. 
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
6 cups coarsely shredded romaine lettuce
½ cup bottled Lemon-Caesar Dressing
4 large (3-inch) round tomatoes (see Tip)
1 bag garlic-flavored croutons
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Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
