Title: Tomato, Shallot, and Cucumber Salad
Categories: New, Text, Import
Yield: 1 Servings

6 Peeled shallots,; cut in
-half if large
1/2 c Olive oil
Salt and pepper
1/2 lb Tomatoes (2 medium
-tomatoes),; cut into wedges
1 lg Cucumber, peeled, seeded and
-sliced; into 1/2-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

Posted to MC-Recipe Digest V1 #270

Date: Tue, 29 Oct 1996 22:59:54 -0500

From: Meg Antczak