Heirloom And Creole Tomato Salad

Recipe Ingredients

3/4 cup	177ml	Extra-virgin olive oil
1/4 cup	59ml	Balsamic vinegar
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Chopped fresh mild herbs
		(parsley, basil, chervil, tarragon, etc.)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Assorted Heirloom tomatoes
2		Creole tomatoes
1		Vidalia onion - peeled (large)
2		Haas avocados
6		One-ounce slices of Fresh Mozzarella
		Cheese
1		Baguette croutons - (abt 1" thick)

Recipe Instructions

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 1/2-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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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