Tomato, shallot, and cucumber salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Peeled shallots, cut in half | |
| If large | ||
| ½ | cup | Olive oil |
| Salt and pepper | ||
| ½ | pounds | Tomatoes (2 medium tomatoes) |
| Cut into wedges | ||
| 1 | large | Cucumber, peeled, seeded and |
| Sliced into 1/2-inch pieces | ||
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Chopped tarragon |
Directions
Preheat the oven to 400 degrees. Toss the shallots with 1 tablespoon olive oil and season with salt and pepper. Roast for 12 minutes.
Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil and season. Toss with the tomatoes and cucumbers.
ESSENCE OF EMERIL SHOW #EE2193