Tomato-Cucumber Salad w/ Roasted Shallot
Source of Recipe
From chef and author Emeril Lagasse
List of Ingredients
6 peeled shallots, cut in half if large
1/2 cup olive oil
Salt and freshly ground black pepper
1/2 pound tomatoes (2 medium tomatoes), cut into wedges
1 large cucumber, peeled, seeded and sliced into 1/2-inch pieces
2 tablespoons balsamic vinegar
1 tablespoon chopped tarragon
Recipe
1. Preheat the oven to 400 degrees.
2. In a small roasting dish, toss the shallots with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 12 minutes. Remove from the oven to cool.
3. Combine the tomatoes and cucumbers in a salad bowl.
4. In a small bowl, combine the shallots with the vinegar, tarragon, and remaining olive oil. Season to taste with salt and pepper. Toss with the tomatoes and cucumbers, and serve immediately.
Yield: Makes 4 servings.
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