CookEat Recipe
Surprise Tomatoes with Celery Salad
Chilled hollow tomatoes filled with finely diced white celery, spiced salad dressing and mayonnaise.
Method
Steps
Step 1
For the salad dressing, finely chop the one teaspoon parsley, half a teaspoon chive, two peeled medium shallots, quarter of a small garlic clove and coloured rind from the quarter lemon. Mash with the one level teaspoon Oriental curry powder, half a teaspoon prepared Dijon mustard, one light saltspoon English mustard powder, one light saltspoon cayenne, four teaspoons salt for the dressing and one light teaspoon finely ground white pepper. Work in the initial one tablespoon cool olive oil until nearly a pulp, then gradually mix in the initial four tablespoons white-wine vinegar.
Step 2
Transfer to a graduated vessel. Add further cool olive oil and white-wine vinegar in a two-to-one volume ratio until the mixture reaches one actual quart in total. Mix thoroughly, press through a clean strainer into a clean covered jar and refrigerate at 40°F or colder. Shake briskly before measuring the dressing.
Step 3
For the mayonnaise, whisk the one commercially pasteurized egg-yolk equivalent in a clean cold bowl with the one tablespoon vinegar, one saltspoon English mustard powder, two saltspoons salt and one saltspoon cayenne for two minutes. Add the three-quarter gill cool olive oil drop by drop while whisking continuously.
Step 4
After all the oil is incorporated, continue whisking for four minutes. Add the strained juice from the quarter lemon and mix for one minute more. Put in a clean covered bowl and refrigerate at 40°F or colder until serving.
Step 5
Wash and peel the six small equal-sized red tomatoes with a sharp paring knife. Slice a lid from each and carefully scoop out the flesh without piercing the shells. Season the interiors with the separate half teaspoon salt for the tomatoes, half a teaspoon sugar and two saltspoons white pepper, dividing evenly. Cover and refrigerate the shells and lids at 40°F or colder. Keep the scooped flesh refrigerated separately for another dish.
Step 6
Wash and drain the one crisp white celery stalk, then cut into very small squares. Shake the cold spiced dressing and measure two good tablespoons of the actual finished dressing into a clean bowl. Add the celery and mix thoroughly. Measure two ordinary tablespoons of the actual finished mayonnaise and mix into the celery. Keep the remaining dressing and mayonnaise separately covered and refrigerated.
Step 7
Fill the six cold tomato shells evenly with the complete celery salad, replace their lids and arrange on a cold side dish with a few thoroughly washed and dried lettuce leaves. Serve promptly, keeping cold until serving.
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