Heirloom and creole tomato salad

Yield: 6 servings

Measure Ingredient
¾ cup Extra-virgin olive oil
¼ cup Balsamic vinegar
1 teaspoon Minced garlic
2 tablespoons Chopped fresh mild herbs
\N \N (parsley; basil, chervil, tarragon, etc.)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
½ pounds Assorted Heirloom tomatoes
2 \N Creole tomatoes
1 large Vidalia onion; peeled
2 \N Haas avocados
6 \N One-ounce slices of Fresh Mozzarella
\N \N Cheese
1 \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

Converted by MM_Buster v2.0l.

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