Heirloom & creole tomato salad

Yield: 6 servings

Measure Ingredient
¾ cup extra-virgin olive oil
¼ cup balsamic vinegar
1.00 teaspoon minced garlic
2.00 tablespoon chopped fresh mild herbs
1 \N (parsley; basil, chervil, tarragon,
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
½ pounds assorted heirloom tomatoes
2.00 \N creole tomatoes
1.00 large vidalia onion; peeled
2.00 \N haas avocados
6.00 \N one-ounce slices of fresh mozzarell; a
1 \N cheese
1.00 \N dozen baguette croutons -; (abt 1 thick)

In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, quarter the Heirloom tomatoes. Slice the Creole tomato into ½-inch slices. Cut the Vidalia onion into thin slices or rings. Peel and remove the pit of the avocados. Slice the avocados into 1-inch slices. Season all the vegetables (both sides) with salt and fresh black pepper. Arrange all the vegetables on a large platter along with the cheese. Drizzle the dressing over the entire platter. Serve the salad with the croutons. This recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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