If you have really good tomatoes, don't hesitate to substitute for the heirlooms, I just really love their meatiness and beautiful color. Everything can be done ahead of time and assembled at the last minute, so the lettuces don't go flat.
For Parmesan Crisps
1-2 cups grated parmesan cheese
On parchment lined, rimmed cookie sheet, evenly spread shredded cheese. Bake at 400 degrees for 15-1 minutes, or until evenly golden brown. Let cool and break into tomato slice shaped pieces.
For Dressing
4 TBSP. Olive oil
4 TBSP. Canola oil
8 tsp. champagne vinegar
2-3 TBSP. minced shallots
1 TBSP chopped thyme
1 tsp. sugar
1/2 tsp. salt
1/2 tsp white pepper
For stacks:
5 pieces bacon, cooked until crisp and crumbled into pieces.
3-4 heirloom tomatoes, in yellow, red and dark red
2 avocados, thinly sliced
1/2 bag mixed baby romaine lettuce
thyme sprigs for garnish
Course sea salt
Prepare dressing and refrigerate. Bake parmesan crisps, set aside. Hull and slice tomatoes 1/4" thickness. When ready to serve, take 1/2 dressing and toss with lettuce. Place 1/4 of lettuces on plate. Follow with red tomato. Place 4 slices of avocado on top of tomato. Place yellow slice of tomato next, followed by a parmesan crisp. Stack another slice of tomato. Sprinkle with bacon bits. Garnish with a small parmesan crisp and thyme. Drizzle more dressing over sides and sprinkle with a bit of sea salt.
Serves 4-6
