TLC Cooking "Emeril's Tricolore Salad with Warm Vinaigrette"

Emeril's Tricolore Salad with Warm Vinaigrette

Planet Green

INGREDIENTS

1	head local lettuce, such as Bibb or Red Oak
1 pint	cherry tomatoes
1/2 pound	bocconcini
1/2 cup	thinly sliced shallots
1/3 cup	extra virgin olive oil
1/3 cup	pear, champagne or apple cider vinegar
2 teaspoons	sugar
1/2 teaspoon	Dijon mustard
1/2 teaspoon	salt
1/4 teaspoon	freshly ground black pepper

PREPARATION:

Method

Combine the lettuce, tomatoes and mozzarella in a large salad bowl and set aside until ready to serve. In a medium saute pan, saute the shallots in 2 tablespoons of the oil until very soft and nicely caramelized. Add the vinegar, sugar, mustard, salt and pepper and cook, stirring, until vinegar is reduced by half and has a syrupy consistency. Whisk in the remaining olive oil and cook until heated through. Adjust seasoning if necessary, then toss the greens with the warm dressing and serve immediately.
This recipe was featured on the Finding Your Inner Chef Episode of Emeril Green.

This recipe appears in: Salads

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