Tomato Salad

Ingredients

• some ripe and well-coloured tomatoes
• dust them plentifully with freshly-ground black pepper
• salt
• a dust of cayenne
• some very finely-minced shallot or chives
• sprinkle these slices with oil
• and tarragon vinegar
• Serve garnished with whipped or clotted cream
• into which you have stirred some coralline pepper
• and finely-minced chives or parsley

Method

1. 1

   Dust the tomatoes with black pepper, salt, cayenne, and minced shallot or chives.

2. 2

   Sprinkle with oil and tarragon vinegar, then set on ice until ready to serve.

3. 3

   Garnish with whipped or clotted cream mixed with coralline pepper and minced herbs, ensuring it is icy cold when served.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.

some ripe and well-coloured tomatoes, dust them plentifully with freshly-ground black pepper, salt, a dust of cayenne, and some very finely-minced shallot or chives ; now sprinkle these slices with oil and tarragon vinegar, and set them on ice till wanted. Serve garnished with whipped or clotted cream, into which you have stirred some coralline pepper and finely-minced chives or parsley

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