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
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:
- 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
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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