CookEat Recipe
Tomato Salad with French Dressing
Cold peeled tomato quarters tossed with a spiced herb vinaigrette.
Method
Steps
Step 1
Finely chop the parsley, chives, peeled shallots, quarter of a small garlic bean and rind of a quarter lemon. Mash them with the level teaspoon of curry powder, half teaspoon of Dijon mustard, light saltspoon each of English mustard powder and cayenne, four teaspoons of salt and light teaspoon of white pepper. Work in the first tablespoon of olive oil until almost a pulp, then mix in the first four tablespoons of white wine vinegar.
Step 2
Transfer this dressing mixture to a graduated jar. Add further olive oil and white wine vinegar in a two-to-one ratio until the mixture reaches one quart in total. Mix well, press through a strainer into a covered jar and refrigerate. Shake briskly before measuring any dressing.
Step 3
Bring enough water to cover four large, sound red tomatoes to a boil. Immerse the tomatoes for about thirty seconds, lift them out and peel. Cool promptly in a shallow container in the refrigerator until thoroughly cold. Cut each tomato into quarters and place in a salad bowl.
Step 4
Shake the chilled spiced dressing, measure four tablespoons of the finished dressing over the tomatoes and mix gently. Serve cold. Keep the remaining dressing refrigerated in its covered jar.
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