Emeril's Tomato and Cucumber Salad With Roasted Shallots
Emeril's Kicked-Up Salad
A salad doesn't have to be boring. Emeril's Tomato and Cucumber Salad With Roasted Shallots will put some Bam! into your healthy routine.
Preheat the oven to 400 degrees.
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.
Combine the tomatoes and cucumbers in a salad bowl.
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.
Recipe courtesy of Chef Emeril Lagasse, © 2003
Main Ingredients: shallots, tomatoes, cucumbers
Course: Appetizer/Starter, Dinner, Lunch, Salad, Vegetable