Tomato~ shallot~ & cucumber salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | peeled shallots, -- cut in | |
Directions
: half if large
½ c olive oil
: Salt and pepper
½ lb tomatoes (2 medium tomatoes) : cut into wedges
1 lg cucumber, peeled, seeded and : sliced -- into ½-inch pie 2 TB balsamic vinegar
1 TB chopped tarragon
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.
Recipe By :ESSENCE OF EMERIL SHOW #EE2193