Combination Tomato Salad

Ingredients

• Six large tomatoes
• three small cucumbers
• one stalk celery
• two heads crisp lettuce
• two tablespoons olive oil
• one of vinegar
• salt and pepper
• yolks of two eggs
• one-half pint olive oil
• juice of one lemon
• cayenne pepper
• few drops of Worcestershire sauce

Method

1. 1

   Pour boiling water over tomatoes, then plunge into cold water and peel.

2. 2

   Scoop out insides without breaking the shell.

3. 3

   Chop cucumbers and celery.

4. 4

   Make a French dressing with olive oil, vinegar, salt, and pepper; mix with chopped vegetables.

5. 5

   Make mayonnaise dressing with egg yolks, olive oil, lemon juice, salt, cayenne, and Worcestershire sauce.

6. 6

   Trim salad bowl with lettuce, fill tomatoes with mixture, top with mayonnaise, and add a nasturtium blossom.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 44. The excerpt below is the record exactly as published.

COMBINATION TOMATO SALAD. Mrs. J. E. H. Wright, N. Cacumonga, Cal.— Six large tomatoes, three small cucumbers, one stalk celery, two heads crisp lettuce. Pour boiling water over tomatoes, then plunge into cold water and peel carefully; scoop out insides without breaking the shell; chop fine the peeled cucumbers and celery; make a French dressing of two tablespoons olive oil, one of vinegar, salt and pepper; mix with chopped vegetables; make a rich mayonnaise dressing with yolks of two eggs; one-half pint olive oil; drop oil slowly into eggs, stirring all the time until very thick; add juice of one lemon, salt, cayenne pepper and few drops of Worcestershire sauce

Cook this with the app: pantry check, scaling, and the assistant.