Tomato and Cucumber Salad With Roasted Shallots
From chef and author Emeril Lagasse
August 1, 2003
The hosts of Good Morning America raved about this easy salad just right for summer tomatoes.
Ingredients
Directions
1. Preheat the oven to 400 degrees.
2. In a small roasting dish, toss the shallots with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 12 minutes. Remove from the oven to cool.
3. Combine the tomatoes and cucumbers in a salad bowl.
4. In a small bowl, combine the shallots with the vinegar, tarragon, and remaining olive oil. Season to taste with salt and pepper. Toss with the tomatoes and cucumbers, and serve immediately.
Yield: Makes 4 servings.
Recipes courtesy of chef Emeril Lagasse, Copyright 2003
Appetizers
Tomato and Cucumber Salad With Roasted Shallots