Emeril's Tricolore Salad with Warm Vinaigrette
Browse the recipe 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