Tomato, Shallot, and Cucumber Salad (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
6 peeled shallots, cut in half, if large |
1/2 cup olive oil |
salt and pepper |
1/2 pound tomatoes (about 2 medium), cut into wedges |
1 large cucumber, peeled, seeded and sliced into 1/2-inch pieces |
2 tablespoons balsamic vinegar |
1 tablespoon chopped tarragon |
Directions:
1. 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.
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