Tomato Salad

Ingredients

• a pound of tomatoes
• a dessert-spoonful of finely minced chives or red shallot
• a teaspoonful of minced tarragon
• a dessert-spoonful of tarragon vinegar
• Give them a dust of salt
• grind some black pepper over them freshly
• Lubricate the mass with the best salad oil

Method

1. 1

   Blanch and peel the skins of the tomatoes, slice them in a salad-bowl, and sprinkle over them minced chives or shallot and tarragon.

2. 2

   Season with salt and black pepper, lubricate with salad oil, and sharpen with tarragon vinegar.

3. 3

   Keep cold before serving and stir before serving.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 22. The excerpt below is the record exactly as published.

a pound of tomatoes ; slice them up in a salad-bowl, sprinkling over them a dessert-spoonful of finely minced chives or red shallot and a teaspoonful of minced tarragon. Give them a dust of salt, and grind some black pepper over them freshly. Lubricate the mass with the best salad oil, and sharpen it with a dessert-spoonful of tarragon vinegar

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