Heirloom and Creole Tomato Salad

Name: Heirloom and Creole Tomato Salad
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: american
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

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Total: 25 min

Prep: 25 min

Yield: 6 servings

Total: 25 min

Prep: 25 min

Yield: 6 servings

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

Remoulade Sauce:

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

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.

Remoulade Sauce:

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.
Yield: 2 cups