Tomato, Shallot, And Cucumber Salad

Recipe Ingredients

6		Peeled shallots - halved if large
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Tomatoes - (2 medium tomatoes) - cut into wedges
1 lb	454g / 16oz	Cucumber - peeled, seeded, (large) sliced 1/2" pieces
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Chopped tarragon

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2193 broadcast 07-26-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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