CookEat Recipe
Tomatoes with Mayonnaise
Peeled tomato quarters with a spiced dressing and freshly made mayonnaise.
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
For the mayonnaise, whisk the commercially pasteurized egg yolk with the separate tablespoon of vinegar, one saltspoon of English mustard powder, two saltspoons of salt and one saltspoon of cayenne for two minutes. Add the separate three-quarter gill of cool olive oil drop by drop, whisking continuously. After all the oil has been added, continue whisking for four minutes. Add the juice of the separate quarter lemon and mix for one minute more. Keep this mayonnaise chilled until needed.
Step 4
Bring enough water to cover the six good-sized ripe red tomatoes to a boil. Immerse the tomatoes for about one minute, lift them out and peel. Cool promptly in a shallow container in the refrigerator until cold, then cut each tomato into quarters and place in a salad bowl.
Step 5
Shake the spiced dressing and measure two tablespoons of the finished dressing over the tomatoes. Mix gently. Spread all the freshly made mayonnaise over them, gently mix again at the last moment and serve immediately. Keep the remaining spiced dressing refrigerated in its covered jar.
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