Yield: 6 servings
|¾ cup||extra-virgin olive oil|
|¼ cup||balsamic vinegar|
|1.00 teaspoon||minced garlic|
|2.00 tablespoon||chopped fresh mild herbs|
|1||(parsley; basil, chervil, tarragon,|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|½ pounds||assorted heirloom tomatoes|
|1.00 large||vidalia onion; peeled|
|6.00||one-ounce slices of fresh mozzarell; a|
|1.00||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
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000