Heirloom and Creole Tomato Salad (Emeril Lagasse)

Prep Time: 25 Minutes

Cook Time: 0 Minutes

Ready In: 25 Minutes

Servings: 6

Ingredients:

3/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 teaspoon minced garlic

2 tablespoons chopped fresh mild herbs (parsley, basil, chervil, tarragon, etc.)

salt and fresh black pepper

1/2 pound assorted heirloom tomatoes

2 creole tomatoes

1 large vidalia onion, peeled

2 haas avocados

6 1 -ounce slices of fresh mozzarella cheese

1 dozen baguette croutons, about 1-inch thick

1/4 cup fresh lemon juice

3/4 cup vegetable oil

1/2 cup chopped onions

1/2 cup chopped green onions

1/4 cup chopped celery

2 tablespoons prepared horseradish

3 tablespoons creole or whole-grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped parsley

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

Directions:

1. 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.
2. Remoulade Sauce:
3. Combine all the ingredients in a food processor with a metal blade and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
4. Yield: 2 cups

By RecipeOfHealth.com