Recipes: Heirloom and Creole Tomato Salad

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 Chef Jeff Heirloom Tomatoes
2 Creole Chef Jeff 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

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

Prep Time: 25 minutes
Yield: 6 servings

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