Tomato, shallot & cucumber salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | peeled shallots; halved if large | |
| ½ | cup | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ½ | pounds | tomatoes - (2 medium tomatoes); cut into wedges |
| 1.00 | large | cucumber; peeled, seeded, |
| 1 | ; sliced 1/2 pieces | |
| 2.00 | tablespoon | balsamic vinegar |
| 1.00 | 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. This recipe yields ? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2193 broadcast 07-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-01-1996
Recipe by: Emeril Lagasse
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