Tomato, shallot & cucumber salad

1 servings

Ingredients

Quantity Ingredient
6.00 peeled shallots; halved if large
½ cup olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
½ pounds tomatoes - (2 medium tomatoes); cut into wedges
1.00 large cucumber; peeled, seeded,
1 ; sliced 1/2 pieces
2.00 tablespoon balsamic vinegar
1.00 tablespoon chopped tarragon

Directions

Preheat the oven to 400 degrees. Toss the shallots with 1 tablespoon olive oil and season with salt and pepper. Roast for 12 minutes.

Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil and season. Toss with the tomatoes and cucumbers. This recipe yields ? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2193 broadcast 07-26-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-01-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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