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@...
10-06-1997
Recipe by: Emeril Lagasse
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