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Heirloom And Creole Tomato Salad
3
1
1
2
/4 Cup Extra−virgin olive oil
/4 Cup Balsamic vinegar
Teaspoon Minced garlic
Tablespoon Chopped fresh mild herbs
(parsley; basil, chervil, tarragon, etc.)
Salt; to taste
Freshly−ground black pepper; to taste
1
2
1
2
6
/2 Pound Assorted Heirloom tomatoes
Creole tomatoes
Large Vidalia onion; peeled
Haas avocados
One−ounce slices of Fresh Mozzarella
Cheese
1
1
Dozen Baguette croutons −; (abt 1" thick)
/2 Fat; 0 Other Carbohydrates
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.
Heirloom And Creole Tomato Salad
341
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