Recipe courtesy of Emeril Lagasse
Print
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

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