Heirloom and creole tomato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Extra-virgin olive oil |
| ¼ | cup | Balsamic vinegar |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Chopped fresh mild herbs |
| (parsley; basil, chervil, tarragon, etc.) | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| ½ | pounds | Assorted Heirloom tomatoes |
| 2 | Creole tomatoes | |
| 1 | large | Vidalia onion; peeled |
| 2 | Haas avocados | |
| 6 | One-ounce slices of Fresh Mozzarella | |
| Cheese | ||
| 1 | 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
Converted by MM_Buster v2.0l.