Title: Heirloom And Creole Tomato Salad
Categories: Emlive04
Yield: 6 servings

3/4 c Extra-virgin olive oil
1/4 c Balsamic vinegar
1 ts Minced garlic
2 tb Chopped fresh mild herbs
(parsley; basil, chervil,
-tarragon, etc.)
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 lb Assorted Heirloom tomatoes
2 Creole tomatoes
1 lg Vidalia onion; peeled
2 Haas avocados
6 One-ounce slices of Fresh
-Mozzarella
Cheese
1 Dozen Baguette croutons -;
-(abt 1" thick)

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.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-06-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.