Recipe courtesy of Emeril Lagasse

Heirloom and Creole Tomato Salad

  • Total: 25 min
  • Prep: 25 min
  • Yield: 6 servings
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Ingredients

Remoulade Sauce:

Directions

  1. 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:

  1. 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.
  2. Yield: 2 cups

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