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.