Steakhouse Tomato Stacks

Submitted by CookingONTheSide

"This looks like a tasty alternative to serving a side salad. Recipe is from Rachael Ray."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 1 tablespoon extra virgin olive oil
• 6 slices bacon, chopped
• 1⁄2 cup buttermilk
• 1 cup creme fraiche
• 1 garlic clove, grated
• 2 tablespoons fresh dill, chopped
• 2 tablespoons chives, chopped
• 1 lemon, juice of
• 3 -4 tablespoons prepared horseradish
• salt
• ground black pepper
• 6 beefsteak tomatoes
• 1 small red onion, thinly sliced into rings

directions

1. Place a small skillet over medium heat with 1 turn of the pan of olive oil, about 1 tablespoon.
2. Add the chopped bacon to the skillet and cook until golden and crispy, about 5 minutes.
3. Remove the bacon to a paper towel-lined plate and let cool.
4. While the bacon is cooking, whisk together the buttermilk, crème fraiche, garlic, dill, chives, lemon juice, horseradish, salt and pepper in a medium-size mixing bowl.
5. Set dressing aside.
6. Slice each of the tomatoes in half widthwise.
7. Lay a few rings of red onion onto the base of each tomato and then cap each tomato off with their tops.
8. Transfer the tomato stacks to a serving plate, top with a little of the prepared dressing and garnish with the bacon.