Summertime Tomato Salad

Summertime Tomato Salad
Citrus dressing 1 lemon, juiced ½ cup extra virgin olive oil 1 teaspoon garlic, minced Salt and pepper to taste Basil Oil 2 large leaves basil ¼ cup extra virgin olive oil Salad 2 red beefsteak tomatoes, sliced 2 yellow beefsteak tomatoes, sliced 2 plum tomatoes, sliced 1 pint red teardrop tomatoes, halved 1 pint yellow teardrop tomatoes, halved 1 head baby frisee, cored ½ cup red onion, julienned 3 large leaves basil, julienned ¼ pound gorgonzola cheese, crumbled Salt and fresh pepper to tasteCitrus Dressing: Whisk together lemon juice, olive oil, garlic, salt and pepper. This may be prepared in advance and refrigerated.Basil Oil: Place basil and oil in blender and puree for 15 seconds. Let stand for 30 minutes to extract basil flavor. Strain through a fine sieve and set aside.To assemble salad for family style service: Place larger beefsteak tomato slices around the ends of a large platter. Place the frisee in the center. Arrange remaining tomatoes around the platter. Arrange the red onions, gorgonzola and fresh basil on top of all. Drizzle the citrus dressing and basil oil over all to taste. Season with salt and pepper to taste.Serves four.Chef?s notes: Store tomatoes at room tem-perature.Chef Ron Krivosik, Levy Restaurants ? Sports and Entertainment Group