Tomato Salad

Ingredients

• four tablespoonfuls of salad oil
• a tablespoonful of French vinegar
• a teaspoonful of chilli vinegar
• some pepper
• plenty of salt to taste
• Choose tomatoes that are not too ripe, and let them be of a good colour.
• some finely chopped parsley
• and chives if they are liked

Method

1. 1

   Cut the tomatoes in slices, removing the hard core and skin if desired.

2. 2

   Arrange them in a salad bowl rubbed with a shallot.

3. 3

   Mix mustard, pepper, salt, salad oil, French vinegar, and chilli vinegar in a basin for 2-3 minutes.

4. 4

   Pour the dressing over the tomatoes and add chopped parsley and chives.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 54. The excerpt below is the record exactly as published.

Tomato Salad should always be prepared two or three hours before it is wanted. Choose tomatoes that are not too ripe, and let them be of a good colour. Cut them in slices, first removing the hard core, and also the skin if it be objected to, and arrange them in a heap in the salad bowl, which should have been previously nibbed with a shallot. Then put into a basin a small quantity of French mustard, some pepper, and plenty of salt to taste, four tablespoonf uls of salad oil, a tablespoonf ul of French vinegar, and a tea- spoonful of chilli vinegar ; mix all thoroughly together for two or three minutes, then pour the dressing over the tomatoes and add some finely chopped parsley

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