Heirloom & creole tomato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2.00 | creole tomatoes | |
| 1.00 | large | vidalia onion; peeled |
| 2.00 | haas avocados | |
| 6.00 | one-ounce slices of fresh mozzarell; a | |
| 1 | cheese | |
| 1.00 | dozen baguette croutons -; (abt 1 thick) | |
Directions
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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