Creole Tomato, Cucumber & Vidalia Onion Salad
By Chef Tenney Flynn

Ingredients
3 ounces Creole tomato filets, peeled and seeded
2 ounces cucumbers, peeled and seeded
• cut on the bias
• macerated in seasoned rice vinegar
2 ounces Vidalia onions, cut in 3/8” julienne
1 ounce Maytag blue cheese, macerated in rice vinegar
1 sprig Fresh basil
2 ounces Sherry vinaigrette (see recipe)

Toss together the tomato filets, marinated cucumbers and onions and 2 Tbsp. of the dressing and place in a 4” salad ring. Top with the blue cheese and the basil sprig and remove the ring. Spoon the remaining tablespoon of dressing around the salad. Serves 1.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

Wines suggested for this dish are: a 2003 red Louis Martini Napa Cabernet Sauvignon, and a 2004 white Chateau Montelena Chardonnay.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.

Sherry Vinaigrette

Ingredients
1 cup sherry vinegar
2 Tbsp. Dijon mustard
2 Tbsp. sugar
1 Tbsp. salt
¼ tsp. freshly ground black pepper
1 Tbsp. fines herbes
1 cup extra virgin olive oil
1 cup canola oil

Place all ingredients except oil in a tall container (a 4 cup measuring cup would work fine). Using a hand held mixing wand, slowly add the oils in a thin stream, so that the dressing emulsifies. Reserve at room temperature. Makes 48 servings.