Recipe courtesy of Emeril Lagasse
Episode: Knock Out Meal
Print
Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/3 cup sliced shallots
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 large head (about 1 pound) iceberg lettuce, cored and cut into 8 wedges
  • 1 cup (about 4 ounces) grated fresh mozzarella cheese
  • 1 cup (about 4 ounces) grated or crumbled blue cheese

Directions

In a medium bowl, combine the shallots, balsamic vinegar, and red wine vinegar. While stirring with a spoon, drizzle in the extra-virgin olive oil. Add the tomatoes, basil, parsley, 1 teaspoon salt, and 1 teaspoon pepper. Mix well to combine, and set aside.

Arrange 2 wedges of iceberg lettuce against each other on each of 4 serving plates. Season the iceberg lettuce with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle 1/4 cup grated mozzarella and 1/4 cup blue cheese over each plate. Then generously spoon the tomato vinaigrette over all, dividing it evenly among the salads.

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